Besara

Besara

Broad bean purée

By
From
The Complete Middle Eastern Cookbook
Serves
5–6
Photographer
Alan Benson

Large dried broad beans (ful nabed) are used for this purée. Those sold skinless are creamy white and are well worth using if you can find them. Soak the skinned beans for 24 hours in a cold place and use the soaking water in the cooking. The beans with skin intact require longer soaking, so that the tough seed covering can be removed.

Use a stainless steel, tin-lined copper or an enamelled cooking vessel if possible, as an aluminium one is likely to discolour the purée.

The melokhia in the recipe is optional; it imparts a green colour to the purée without affecting the flavour.

Ingredients

Quantity Ingredient
525g dried broad beans
3 teaspoons dried mint
1 teaspoon dried melokhia, (optional)
salt and freshly ground black pepper, to taste

For serving

Quantity Ingredient
Ta’leya II
olive oil, for drizzling
chopped onions
lemon wedges

Method

  1. Cover the beans well with cold water and soak for 48 hours, changing the water two or three times. Remove the skins.
  2. Place the beans in a saucepan with 1.25 litres water and bring to a slow simmer. Cover and simmer gently for 1½ hours, or until very soft.
  3. Pass the beans through a sieve, or purée in a blender and return to the pan. Rub the dried mint into the beans, and the well-rubbed melokhia, if using. Season to taste with salt and pepper. Gently cook without the lid on until bubbling.
  4. Serve hot in small bowls, garnishing each with ta’leya. Have on hand some olive oil, chopped onions and lemon wedges so that these may be added to individual taste.
  5. Serve with flat bread or crusty bread.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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