Recipe of the Day
Biesar - Broad Bean Purée
Of all the Arab dips and appetizers, biesar is the most underrated. This protein-rich dish is delicious and adds color to the table.
Serves 10 to 12
Ingredients
- 3 cups large broad beans, soaked for 24 hours and skinned
- 5 cloves garlic, crushed
- 2 teaspoons cumin
- 6 tablespoons olive oil
- 4 tablespoons lemon juice
- 1 1/2 teaspoons salt
- 1 teaspoon oregano
- 1 teaspoon thyme
- l/4 teaspoon cayenne
- 3/4 teaspoon paprika
Directions
In a saucepan, place broad beans, garlic and cumin, then cover with water. Bring to boil then cover and cook over medium/low heat for 40 minutes or until the beans are well cooked. Drain, but reserve the water, then place beans with remaining ingredients, except the paprika, in a food processor. Add 1 1/2 cups of bottom part of reserved water with sediment, then purée.
Place puréed beans in a saucepan and heat then spread on a large platter. Decorate with paprika and serve.