Title: Puree of Fava Beans (Byesar)
Categories: Dip Moroccan Spread Vegetable
Yield: 1 Recipe
| 1/2 | lb | Dried fava beans |
| 3 | | Garlic cloves |
| 1 | ts | Cumin seeds |
| | | Olive oil |
| | | Water |
| | | Salt, to taste |
| 1/4 | ts | Za'atar or thyme or |
| | | Marjoram or oregano |
The night before, soak fava beans in 3 to 4 times their volume of cold
water. Discard any favas that float. The following day, drain, skin and
cover with fresh water. Cook gently, with the garlic and cumin seeds, until
the beans are tender (about 2 hours, depending upon the age and quality of
the beans). Drain. Puree the beans in a food mill or an electric blender.
Stir in enough olive oil, and a little water, to give the puree a soupy
consistency. Sprinkle with salt to taste and beat well. Heat just before
serving with a little more olive oil and a sprinkling of crushed za'atar.
Serve with Arab bread and a bowl of "mixed spices" (ground cumin, cayenne
and salt). Yield: 4 to 6 servings.