Entree: Egypt – Egyptian Street Food – بسارة ➤ Bissara (Thick Egyptian purée of dried fava beans and herbs, seasoned and finished with olive oil)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Total 1 hr 20 min

Ingredients

- 2 cups (400 g) dried split fava beans
- 6 cups (1.4 L) low-sodium vegetable or chicken stock (or water)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 tbsp (45 ml) extra-virgin olive oil, plus extra for serving
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (2.5 g) baking soda
- 1/2 cup (15 g) chopped fresh flat-leaf parsley
- 1/4 cup (15 g) chopped fresh cilantro (optional)
- Juice of 1 lemon, about 2 tbsp (30 ml)
- 1 1/2 tsp (8 g) salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- Crushed red pepper flakes, for serving (optional)

Instructions

1. Rinse the dried split fava beans and place them in a bowl with 4 cups (950 ml) water and the baking soda; soak 1–2 hours, then drain and rinse.  
2. In a large pot, heat 1 tbsp (15 ml) olive oil over medium heat; add the chopped onion and cook until soft and translucent, about 6–8 minutes. Add the minced garlic and toast 30 seconds.  
3. Add the soaked fava beans, stock (or water), cumin, and coriander to the pot; bring to a boil, then reduce heat and simmer gently until beans are very tender, 45–60 minutes. Add more water or stock if needed to keep beans covered.  
4. Remove the pot from heat. Use an immersion blender or transfer batches to a blender and puree until smooth and creamy, adding cooking liquid as needed to reach a thick but spreadable consistency.  
5. Stir in the remaining 2 tbsp (30 ml) olive oil, lemon juice, chopped parsley, cilantro (if using), salt, and pepper; adjust seasoning. Reheat gently if needed.  
6. Serve warm or at room temperature with a generous drizzle of olive oil and a sprinkle of crushed red pepper flakes; enjoy with warm flatbread or crusty bread.