Are you looking for a scrumptious, versatile and super good for you appetizer recipe? If so, look no further than this traditional Egyptian dish made of broad beans, parsley and other fabulous green herbs. This dish calls for the simplest of ingredients and is ridiculously easy to put together -- the best things in life are always the simplest, aren't they?
I think you'll agree with me that besara is positively delightful.
Oh, and we usually serve this cold.
Ingredients:
2 cups broad beans, soaked overnight
1 onion, chopped
2 garlic cloves
1 large handful fresh parsley leaves
1 handful fresh coriander leaves
1/2 handful fresh dill
1 tsp cumin powder
Salt and pepper, to taste
Put all the above ingredients into a saucepan which has about 3 cups of boiling water. Boil the ingredients for about half an hour, until the water mostly evaporates and the beans are cooked. You may need to add more water in the process.
After everything is cooked, leave the ingredients to cool.
Once cooled, add the ingredients to a food processor and process until they become a fine paste with a uniform consistency.
Transfer the paste to a serving dish. You can sprinkle it with caramelized onions if you like. Refrigerate until completely chilled.
Serve with pita bread.
Serves 6
If you liked this recipe then you MUST try:
Baba Ghanouj Dip
The ORIGINAL hommos recipe
Egyptian Felafel
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Egyptian "Besara" Recipe -- a Wonderful Broad Beans Appetizer
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This sounds like a nice alternative to hummus, which I make often. Delicious!
ReplyDeleteYup, it is wonderful... Looking at the pic I could think of nice pistachio icecream... Healthy indeed/..
ReplyDeleteomg I just love love love your blog and yummy recipes! Its so nice to cook healthy food other than the traditional American, Mexican, Itlalian recipes that I know!
ReplyDeleteWhat a wonderful alternative to hommos and baba ghanouj! And quite healthy too...it really is refreshing to see these departures from the usual fare on your website, Nirvana!
ReplyDeleteThis dish looks awesome Nirvana :)Great post :) This is new to me. Have to try this out.
ReplyDeleteI would like to pass 'Love your blog' award to you. More details on my site and on Grilled Fish post.
Nirvana...This is my first visit to your blog..You have bunch of healthy recepies..Fantastic..Adding the carmelized onion on top looks tempting!!
ReplyDeleteLovely blog..i gues you are very good @ appetizers n you are tempting us with your lovely dishes..I would love to revisit your blog :)
ReplyDeleteSounds delicious with the herbs and looks great with the caramelized onions on top!
ReplyDeleteThis is so nice. Love the picture.
ReplyDeleteThank you for the recipe, Normally the Broad beans have a brown shell, once soaked in water for 24 hours, I remove the shell before I cook the broad beans, Do you buy your broad beans without shells?
ReplyDeleteI have a book of "traditional" Egyptian recipes and it called for dried mint, instead of the fresh herbs. Just wondering if you could comment on that? I had fresh parsley, but used dried savory instead (as a substitute). Just curious if this is also a traditional preparation :)
ReplyDeleteEither way, I think I'll try it this way next time, as it sounds even more delicious!
Apologies for the late reply! Things have been very very busy over here but thanks so much for commenting!
ReplyDeleteBesara Recipe: Yes I do remove the shell - sorry for leaving that out! :)
Jagwio: Hmmmm, I've never heard of trying this recipe with dried herbs - I always think that fresh is best :)
Take it from a Coptic Egyptian guy..this bosara..is YUMMMYYYYY.
ReplyDeleteI juuuuuust loooooooove bosaraaaaa
I am an Egyptian too, and my mother used to cook it during fasting.
ReplyDeleteYou can also add a little oil on the top.
Waw brought back memories.
Thank you very much