Classic Egyptian Bessara
By yasmine • March 17, 2016
A hearty authentic Egyptian dish to be proud of! It will take you to your grandmothers dinner table. Egyptian Bessara is not just full of flavour, but it’s also a super nutritious vegan dish, perfect for the Coptic fast.
You can spread it on sandwiches for the lunchbox, or serve it as a dip with crispy baladi bread. in all cases
Most traditional recipes suggest adding the greens at the beginning of the beans’ cooking process (which also helps achieve the bright green color) but I prefer adding my greens in the last five minutes in order to keep some of their crisp freshness. The dried mint helps re-gain that green color we all recognize this dish with.
- 500 gram white fava beans (1 pack) - فول مدشوش
- 1 bunch coriander (finely chopped) - كزبرة
- 1 bunch parsley (finely chopped) - بقدونس
- 1 tablespoon dill (finely chopped) - شبت
- 2 teaspoon dried mint (powdered) - نعناع مجفف/ ناشف
- salt and pepper - ملح و فلفل
- 5 garlic clove (minced) - فص ثوم
- 1/2 teaspoon chili powder (or to taste) - شطة مطحونة
- 3 cup water - ماء
- 1 teaspoon dried coriander - كسبرة جافة
- 4 tablespoon corn oil - زيت ذرة
Step by step
- Wash fava beans in a sieve to get rid of any excess starch then place them in a large pot. Add water, salt and pepper, 2 minced garlic cloves and chili powder. Place it on high heat to bring it to a boil, then lower the heat, cover and let it simmer for about 30 minutes or until beans are thoroughly cooked.
- In the meantime, fry the sliced onions in 2 tablespoons corn oil stirring occasionally until brown (not black). It takes about 5 minutes. Sieve them out and place them on kitchen paper to get rid of excess oil. Set aside.
- Five minutes before you take the fava beans off the heat, add chopped coriander, parsley, mint and dill and stir to combine.
- Once all is cooked through, transfer it (with any excess water) into a blender or use a handheld mixer to smoothen the beans. Color should turn green.
- Put the beans mixture back in the large pot on low heat to get rid of any excess water and make sure the texture is a thick cream or dip. Season to taste with salt and chili.
- In the meantime, heat 2 tablespoons corn oil, fry the remaining minced garlic for a minute (until almost brown) then add the dried coriander and stir for 30 seconds before you add this hot mixture to the beans. You should hear 'tshhhh' - that's the Egyptian original tasha used on molokheya and kolkas as well.
- Give the beans a final stir then take it off the heat. It is best served at room temperature garnished with a drizzle of olive oil and fried onions and next to crispy baladi bread.
Honey Cinnamon Toasties
From 12 months. Make your kids happy with those yummy sweet toasties. Healthy, super simple, and...
Lemony Okra with Garlic & Coriander
This is one of my very favorite home recipes! Unlike the traditional okra cooked with tomato sauce,...
One famous childhood recipe... This is how my grandma used to serve artichokes. It makes a great...
Greek Eggplant Dakos Salad
The authentic Greek Dakos salad is all about a delicious mix of tomatoes, feta cheese and olives served on Cretan rusk bread. We are so glad to share it with you since it is one of our favorites whenever we visit this beautiful country. In our Dakos version, we decided to replace the bread with […]
Some recipes are good to know by heart, like this Classic Crepe. It comes in handy in the weekends and school holidays when you want to prepare a fun breakfast for the family. Fillings are a personal choice and the options are endless. For sweet crepe, these can be served with sugar, jam, Nutella, or […]
Greek Salad is easy to prepare, and full of delicious flavours. It is a perfect salad option in the summer when the weather is too hot for good quality fresh lettuce. Serve it with Greek Chicken Souvlaki & flat bread to enjoy a full authentic Greek meal.
Date & Banana Oat Porridge
Date & Banana Oat Porridge makes the perfect nutritious and filling breakfast in a bowl. It is also a great sohour idea in Ramadan. In this recipe, old fashioned oats (not quick or instant oats), are cooked in water until a thick porridge consistency is reached. Then a splash of dairy or non-dairy milk is […]