Real African Dishes: [MC-AllEthnic-Recipes] Egyptian Dried Fava Bean Puree - Bisara ; 32g Carbohydrate; 12g Dietary Fiber

Wednesday, August 22, 2012

[MC-AllEthnic-Recipes] Egyptian Dried Fava Bean Puree - Bisara ; 32g Carbohydrate; 12g Dietary Fiber

* Exported from MasterCook *

Egyptian Dried Fava Bean Puree - Bisara

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound dried fava beans -- skinned and crushed
4 medium onions -- 2 chopped and 2 thinly sliced
10 large garlic cloves -- chopped
1 bunch fresh dill -- chopped
1 bunch fresh cilantro -- chopped
1 bunch fresh flat leaf parsley -- chopped
1 bunch fresh mint -- chopped
1 teaspoon freshly ground cumin seeds
2 tablespoons fresh okra leaf -- chopped, also called meloukia, or mulukhiyya (optional), found at farmer's markets
1 teaspoon fresh ground coriander seeds
1/4 teaspoon cayenne pepper
2 teaspoons salt -- or to taste
1/4 teaspoon freshly ground black pepper
5 tablespoons clarified butter -- or extra-virgin olive oil
To serve: -- extra-virgin olive oil, 8 lime or lemon wedges, Arabic flatbread

Place the fava bans in a large stockpot with the chopped onions, garlic,
dill, fresh coriander (cilantro), parsley and mint and cover with 6-inches
of water. Bring to a boil until the beans are tender, 1 1/2 to 2 hours,
skimming the surface of foam as it appears and replenishing the water if
the beans are still hard. Drain the beans and herbs, saving at least 1 cup
of the water.

Place the beans in a food processor or blender and process until almost
completely smooth, about 1 minute. Return the puree to a smaller saucepan
and heat over medium heat with the cumin, okra leaf if using, ground
coriander, cayennes, salt, and pepper, until the puree tastes well blended
and flavorful, 7 to 8 minutes, adding the reserved water if necessary to
keep it from drying out and to achieve the same consistency as hummus.

Meanwhile, in a large skillet, melt the clarified butter, or olive oil,
over medium-high heat. Add the sliced onions and coat with the fat.
Continue turning the onions as they change from to yellow to brown. Once
they turn brown, 10 to 20 minutes, continue to cook until some turn dark
brown, another 2 mintues. Remove the skillet from the burner and quickly
transfer the onions to a paper towel-lined platter to cool and drain. Once
they are cool, they will become crispy.

Transfer the bisara to a shallow serving platter, drizzle with the olive
oil, and garnish with the fried onions. Serve with the lime or lemon
wedges and Arabic bread.

Makes 8 servings.

AuthorNote: Bisara is an Egyptian fava bean puree made with abundant fresh
green herbs and spices, and eaten in the same manner as Lebanese and
Palestinians would eat hummus, as part of a meze table with Arabic bread.
Bisara is flavored differently from hummus, with its fresh mint, coriander
and dill. The kind of fava bean used is a dried fava bean that has been
peeled of its skin and crushed, called 'ful madshush'. The best dried fava
beans for this preparation are the ones called yellow fava, found in
Middle Eastern markets in this country.

Cuisine:
"Egyptian"
Source:
"Little Foods of the Mediterranean by Clifford A. Wright, 2003"
S(Formatted by Chupa Babi):
"Aug 2012"
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Per Serving (excluding unknown items): 247 Calories; 9g Fat (31.2%
calories from fat); 12g Protein; 32g Carbohydrate; 12g Dietary Fiber; 21mg
Cholesterol; 547mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1
Vegetable; 1 1/2 Fat.

Nutr. Assoc. : 2355 0 0 0 0 0 0 3616 0 20096 0 0 0 0 0