Appetizers # 60 Min.

EGYPTIAN FAVA BEANS PASTE WITH HERBS "BESARA"

300 dried fava beans, peeled

1 liter chicken stock or water

1/2 cup dill, roughly chopped

1/2 cup parsley, roughly chopped

1 cup coriander leaves, roughly chopped

1 fresh green chili

3 cloves garlic, peeled

1/2 cup spring onions, roughly chopped

For The Tasha : 1 large onion, thinly sliced

1 tablespoon ground coriander

2 tablespoon ghee

1 teaspoon ground cumin

Salt

Serves

6 people

Prep Time

10 Min.

Cook Time

60 Min.

1

Soak the fava beans in water overnight. In a medium cooking pot add soaked fava beans, garlic, chillis, spring onions and half of the green herbs. Pour the chicken stock or water and Bring to boil and simmer.
2

Reduce the heat to low and cover the pot, stirring from time to time, for about 40-50 minutes or until the beans are soft and cooked.
3

Add the rest of fresh herbs. With the hand Blender, blend all the mixture until making it really smooth and silky. Season with salt and ground cumin.
4

To make the Tasha: In a small saucepan, preheat the ghee and fry your onions until golden brown. Add the ground coriander. Add half of the Tasha with all ghee amount to Besara mixture. For the garnish drain the rest on paper napkins to remove any excess oil.
5

Pour the hot mixture into the Besara paste. Mix thoroughly and pour into a deep serving bowl to set. Let cool and refrigerate for at least 2 hours before serving with fried onions.