Category: recipes

Egyptian Moombar sausages

Mombar or sheep fawaregh is a kind of Arab sausage dish especially popular in Egypt. Syria, Algeria, Tunisia and Libya It is made from sheep casing stuffed with a rice and meat mixture and deep fried.

Ingredients:

  • Aprox. 1.5 Meters Chitterlings (Beef Small Intestines)
  • 1/2 Cup Flour
  • 5 Mastic Grains
  • 5 Cardamom Seeds
  • Salt and Pepper to taste
  • Oil For Frying

Stuffing:

  • 1 Kg Minced Beef
  • 2 Cups Rice
  • 1 Tsp Cumin
  • 1 Tsp Boharat 
  • 2 Garlic cloves, finely minced

  • 1 chopped onion 
  • Salt and Pepper to taste

Elaboration: 

  • First prepare the chitterlings, wash and clean thoroughly by opening and running cold water and vinager through then set aside.
  • In a large bowl mix well all the stuffing ingredients then set aside.
  • Tie one end of the chitterlings with cotton thread then loosely fill with the stuffing mixture, shape into sausages, tie thread about every 10cm.
  • Place the Moombar into a large pot then add the mastic grains, cardamom seeds, salt and pepper. Completely cover with water, boil for 30-40 minutes then drain.
  • Refrigerate for 1-2 hour to become cold.
  • Preheat oil for frying to hot then deep fry the Moombar until golden brown.
  • Place Moombar on paper towels to drain from excess oil then cut where tied, remove threads, sprinkle with salt and pepper then serve.

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Ghorayebat

GHORAYEBAT 

Author: Marisa Lopez : 

These delicious and delicate biscuits that melt in your mouth are another Egyptian Eid specialty.

Qurabiya (also ghraybe, ghorayeba, ghoriba (Arabic: غريبة‎), ghribia, ghraïba, or ghriyyaba and numerous other spellings and pronunciations) is a shortbread-type biscuit, Versions are found in most countries of the former Ottoman Empire, with various different forms and recipes.

Ingredients 

  • 125 grams of ghee
  • 200 grams of sifted flour
  • 30 grams of cornstarch
  • 60 grams of sifted glass sugar
  • Salt one pinch and vanilla 
  • Almonds or hazelnuts to garnish 

Elaboration 

  • Beat ghee and sugar together until get a creamy mix 
  • Add the flour gently until get a soft and pliable dough 
  • Form small balls and garnish with a nut 
  • Bake at low heat 120 degrees for 15 minutes 
  • For chocolate ones change one spoon of flour for cacao

About the Author: Marisa Lopez Chicote is an event planner and mother of 5, living in Cairo and Muslim since 1985, alhamdullah. She loves travelling and cooking.

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KAHK EL EID

We are reaching the last days of Ramadan and Eid El Fitr is around the corner, next week InshaAllah. 

It is time to start to prepare the typical sweets for this feast and Kahk is one of the most delicious in Egypt.

Kahk is believed to date back in Egypt to the 10th century, when palace kitchens made special cookies stuffed with gold coins and distributed them to the poor.  Things have gone downhill ever since and we’ve been getting nuts and gooey honey filling instead of gold coins, but whatever…they’re still great!

But as much as they are delicious, Kahk is more about the essence of the celebration than about anything else.  It is more of an event; an informal ritual that Egyptian families look forward to, than just a mere cookie that we love to gobble up.  

The process of making them is rarely a one-man show, but a chance for families to gather around baking trays and share stories and laughs over the hours of preparation.

Kids take part in putting their artistic touches by stamping their designs and filling the cookies, while grownups take over the baking part.

Here is my recipe: 

FOR THE KAHK:

  •  1 kg all purpose flour
  • 1/2 cup plus 1 tablespoon) powdered sugar, plus extra for coating
  •  1/4 cup toasted sesame seeds 
  •  1 teaspoon instant yeast 
  •  1/8 teaspoon salt
  •  1 tablespoon Kahk flavour  (Reehet El Kahk)
  •  500 gr ghee
  •  ⅔ cup of milk 

FILLING OPTIONS:

  •  Leave them plain
  •  Agameya (honey filling) (recipe below)
  •  Malban (Turkish delight) (recipe below)
  •  Agwa (Date paste) (recipe below)
  •  Toasted walnuts, about 250g, chopped into large chunks
  •  Toasted Pistachios, about 250g

FOR THE AGAMEYA (HONEY FILLING): (ENOUGH TO FILL ABOUT 50 KAHKS)

  •  2 tablespoons ghee 
  •  1/4 cup  all-purpose flour
  • 3/4 cup honey
  •  1 1/2 tablespoon  toasted sesame seeds
  •  1/4 teaspoon Kahk Flavour (Reehet El Kahk) 
  •  1/4 cup  finely chopped walnuts or favorite nut (optional)

FOR THE MALBAN: (ENOUGH TO FILL ABOUT 72 KAHKS)

  •  500g plain Turkish Delight (malban sada)
  •  1 tablespoon of ghee r
  •  2 tablespoons toasted sesame seeds
  •  1/4 teaspoon Kahk Flavour (Reehet El Kahk) 
  •  2/3 cup  finely chopped walnuts or favorite nut 

FOR THE AGWA: (ENOUGH TO FILL ABOUT 72 KAHKS)

  •  500g soft, high quality date paste (agwa)
  •  1 tablespoon of ghee 
  •  2 tablespoons toasted sesame seeds 
  • 1/4 teaspoon Kahk Flavour (Reehet El Kahk) 

Elaboration:

TO MAKE THE KAHK DOUGH:

Adjust oven rack to middle position and preheat the oven to 160C.

First, heat the ghee in a pot until it is hot but not boiling. 

In a bowl put the warm milk with the yeast and a tablespoon of sugar and cover.

In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl and using an electric hand mixer, whisk together the flour, powdered sugar, sesame seeds , salt, and kahk flavour until well combined.

Add the hot ghee and mix on medium-low speed until well blended and the dry ingredients are evenly coated. Raise speed to medium, and continue mixing until the dough turns creamy and paste-like; 1 to 2 minutes and let it get cold before adding the mix of milk with yeast.

With the dough warm, gradually pour in the milk. Continue mixing until a cohesive dough comes together. Do not over mix. To test if the dough is mixed enough, roll an apricot-size piece of dough between your hands, then gently press on it. The dough shouldn’t crack. If it cracks, knead the dough for a few more seconds, then repeat the test.

Let the dough rest for about 1 hours covered.

Using a measuring tablespoon or a tablespoon-sized ice cream scoop with a release mechanism, scoop out tablespoons of dough and place on a baking sheet. You should have approximately 70 dough scoops.

Roll each dough into a ball, then (if filling) press the center with your thumb to make an indentation for the filling to sit in. Add in the filling of your choice, then gather the dough up over the filling to completely cover it. Make sure that no filling is peaking out. Roll the filled dough into a smooth ball without any cracks.

Arrange the dough balls onto a silicon mat or parchment paper lined baking sheet, leaving 3 cm of space between each one.

For fun and to be able to distinguish between the different kahk fillings, give them some designs. 

Press lightly on the dough with a kahk stamper (khattama) or decorate with kahk shaping tweezers (mona’ash), if available. If not, make a cross hatch design using the twines of a fork, or simply press down with your hand and leave plain. 

DO NOT stamp agameya-filled dough, because this could tear the dough causing the agameya to ooze out while baking. Instead, just lightly press down on them, or press gently into a maamoul mold. Similarly, be very gentle with decorating the malban-filled kahk and be careful not to pierce the dough.

Bake until blonde on top and the bottom takes on a light golden brown color; about 18 to 22 minutes. Be careful not to overbake the ones with the agameya and malban, as that could harden the fillings.

Cool for a few minutes on the baking sheet, then transfer to a wire rack to cool COMPLETELY before dusting with powdered sugar, otherwise the sugar will melt on the kahk and make a wet surface.

Using a small sieve, dust the kahk with a generous amount of powdered sugar or roll into a bowl full of sugar.

Serve or store in a container. Kahk will keep well at room temperature for weeks and weeks.

TO MAKE THE AGAMEYA (HONEY FILLING):

In a small saucepan over medium-high heat, melt the ghee. Add flour and cook, stirring constantly with a small whisk or rubber spatula, until the mixture turns golden blonde in color.

Add the honey and bring to a boil, stirring constantly. Once boiled, cook a little longer until barely thickened and have the consistency of hot caramel sauce; about 1 minute longer. The best way to get the perfect consistency every time, is to use a candy or an instant-read thermometer. It should measure 118C  which is the soft-ball stage. If you don’t have a thermometer, drop a little bit of the mixture in ice-cold water and wait for about 30 seconds to cool down the mixture.

When touched with your finger, it should hold its shape, but remain soft and malleable; it should not stick to the teeth. (Do not overcook, or it will harden).

Remove saucepan from the heat and stir in the sesame seeds, kahk essence and nuts, if using.

Transfer agameya to a small bowl and refrigerate until firm but soft enough that you can shape it.

Using greased hands, roll into small macadamia nut-sized balls. Arrange over parchment lined baking sheets and keep refrigerated until ready to use.

TO MAKE THE MALBAN FILLING:

Knead the Turkish Delight (Malban) with the ghee, sesame seeds and kahk essence, if using until soft and pliable.

Knead in the walnuts, if desired.

Using greased hands, roll into small macadamia nut-sized balls. Arrange over parchment lined baking sheets and keep refrigerated until ready to use.

TO MAKE THE AGWA:

Knead the Agwa (date paste) with the ghee, sesame seeds and kahk essence, if using until soft and pliable. If you’re starting with a stiff date paste, add more ghee as needed, until the agwa is nice and malleable.

Using greased hands, roll into small macadamia nut-sized balls. Arrange over parchment lined baking sheets and keep refrigerated until ready to use.

SABLE BISCUITS FOR EID

Ingredients

250g flour 

200g butter, cut into small cubes

100g icing sugar

pinch of salt

2 egg yolks

4 tbsp raspberry jam

Elaboration 

  • Preheat the oven to 180C.
  • Place the flour, butter, icing sugar and salt into a bowl. Using your fingertips, rub the ingredients together until the mixture resembles breadcrumbs.
  • Add the egg yolks and mix until a dough forms. Turn out onto a lightly floured work surface and roll out to a thickness of about 0.5cm. Cut out shapes using a cutter.
  • Divide the sables in half. Using a 2cm fluted cutter, make a hole in the middle of half of the sable biscuits and discard the dough. Place all the sables on a baking tray.
  • Bake the sables for 10-12 minutes, or until light golden-brown and crisp. Remove and transfer to a wire rack to cool.
  • Using a teaspoon, place a small dollop of raspberry jam on a whole sable.
  • Place a sable (with a hole) over the whole sable biscuit. Repeat until half the sables are done with raspberry jam, then repeat the process, using apricot jam, for the remaining sables.

Spanish Fideua

One of the most important parts of a good fideua (or fideuá) is the fish broth or fumet. This stock is often made with rough fish or small rockfish but you can also use fish bones or prawn heads.

SPANISH FIDEUA 

Author : Marisa Lopez 

Origin of Fideuá :

The most widely accepted theory on the origin of this wonderful seaside dish states that it dates back to the early 20th century.

The story goes like this- the Santa Isabel fishing boat set sail to fish, as always, very early in the morning from the Port of Gandia in Alicante. When lunchtime came, the cook, who had planned on making a seafood paella, realised that he didn’t have any rice.

As he had already begun frying the rest of the ingredients and had everything ready, he had to improvise. He found some long fideos in the boat’s pantry, cut it up and used it in the same way he would have used the rice. The result was excellent and went down a treat among the boat’s crew.

Nowadays, the technique has evolved a little, for example, in terms of the toasting of the fideos, a key part of this dish.

One of the most important parts of a good fideua (or fideuá) is the fish broth or fumet. This stock is often made with rough fish or small rockfish but you can also use fish bones or prawn heads. 

Ingredients

  • 250 gr short Noodles (2 cups)
  • Fish broth. (Made with vegetables, heads and tails of prawns, parsley, fish heads and bones and water and boil 30 minutes)
  • Squids Tubs 250 g.
  • 250 g  Jumbo prawns 
  • 250 g of white fish (monkfish or as your taste)
  • Mussels (I use about 8 mussels without shells).
  • 3 cloves of garlic
  • Smoked paprika
  • Chopped Tomatoes
  • Saffron
  • Roasted Red sweet Pepper

Elaboration :

  • Finely mince 3 cloves of garlic, cut 1 cleaned tube of squid into small 1 inch squares, grab 1 tail of monkfish and cut two fillets by running your knife through the line of the bone and cut each fillet in 1 inch pieces, season 12 raw jumbo prawns with sea salt and freshly cracked black pepper
  • Heat a paella pan with a medium-high heat and add a 1/4 cup of extra virgin olive oil, 2 minutes later season the oil with sea salt and add the squid, mix with the oil and cook for 2 minutes, then remove the squid from the pan and set aside
  • Using the same pan with the same heat add the pieces of monkfish and cook for 5 minutes, turning them occasionally, after 5 minutes make a well in the middle and add the diced onions, 2 minutes later make another well and add the minced garlic, 30 seconds later add a generous 1/2 teaspoon of smoked paprika and mix everything together, then add 1/2 cup of tomato chopped, season everything with sea salt, pinch in 1/2 teaspoon of saffron threads, add the squid back into the pan and mix it all together, then add 2 cups of fideua noodles and mix together until well incorporated and cook for 2 minutes
  • Next add 2 1/2 cups of fish broth and gently mix to evenly distribute the noodles, once it comes to a boil add the prawns and mussels into the pan, at this point don´t mix anything, just give the pan a quick shake once in a while, 10 minutes after adding the broth lower the fire to a low-medium heat and simmer, 3 minutes later and there is very little broth left, remove the paella pan from the heat and cover with a dish towel and let it rest for 5 minutes, then uncover the pan and garnish with freshly chopped parsley and a couple slices of lemon, 

About the Author: Marisa Lopez Chicote is an event planner and mother of 5, living in Cairo and Muslim since 1985, alhamdullah. She loves travelling and cooking.

My Moroccan Harira – Marisa Lopez

Harira is a soup eaten traditionally during the month of Ramadan in Morocco and other Magreb countries. This tomato-based soup is served with a side of dates and a honey-soaked sweet treat known as chebakya following a day of fasting. Filled with lentils and vermicelli noodles or rice to thicken the mixture, as well as chickpeas and a blend of fresh herbs and spices, harira is the national soup of Morocco. Its roots, however, spread across the north African region known as the Maghreb, of which Morocco is a part.

Author: Marisa Lopez

Harira is a soup eaten traditionally during the month of Ramadan in Morocco and other Magreb countries. This tomato-based soup is served with a side of dates and a honey-soaked sweet treat known as chebakya following a day of fasting. Filled with lentils and vermicelli noodles or rice to thicken the mixture, as well as chickpeas and a blend of fresh herbs and spices, harira is the national soup of Morocco. Its roots, however, spread across the north African region known as the Maghreb, of which Morocco is a part.

At home, even that in Egypt is not a common dish, we love it in Ramadan and in winter, I let you my Moroccan harira recipe.  

Ingredients

  • 300 grams of beef shank meat
  • 1 large celery
  • 1 large onion
  • half a cup of chopped parsley
  • half a cup of chopped coriander
  • 1 cup chickpeas soaked the previous day
  • 1 handful of noodles or pasta soup
  • 1 teaspoon turmeric
  • 1 teaspoon powdered ginger
  • half teaspoon black pepper
  • half teaspoon cayenne pepper (hot chilli)
  • 1 cup crushed tomatoes
  • saffron
  • 2 tablespoons flour
  • 1 tablespoon tomato paste
  • salt and water and tablespoon butter or ghee

Elaboration

  • In a saucepan melt the butter and saute the chopped onion
  • Add the meat cutted into small pieces, chopped celery, parsley and coriander. When it is well sautéed add spices and mix well with the meat and vegetables. 
  • Add the crushed tomatoes, chickpeas and water and salt 
  • Cook for 60 minutes over low heat.
  • At that time chickpeas and meat should be made. Add the noodles or pasta soup, two tablespoons of flour dissolved in cold water and a tablespoon of tomato paste and let cook for another 10 minutes.
  • Serve with lemon juice 

Chicken Maqluba

Maqluba is a popular Palestinian and Jordanian spiced rice dish that is mix with fried cauliflower, eggplant, potatoes, and meat. In Arabic, Maqluba (Makloubeh or Maqlooba) means “Upside Down” since we take the pot and flip it upside down directly on the large plate.

Chicken Maqluba 

Author: Marisa Lopez

Maqluba is a popular Palestinian and Jordanian spiced rice dish that is mix with fried cauliflower, eggplant, potatoes, and meat. In Arabic, Maqluba (Makloubeh or Maqlooba) means “Upside Down” since we take the pot and flip it upside down directly on the large plate. 

My recipe doesn’t contain cauliflower because my family and myself doesn’t like it.

Ingredients:

  • 1 kilo Chicken boneless thighs 
  • 2 1/2 cup Basmati or long grain rice
  • 2 long eggplant
  • 2 large size potatoes
  • 5 cup water for boiling and making a broth

Spices for this Recipe: 

  • 1 teaspoon of cinnamon 
  • 2 teaspoon of boharat 
  • 1/2 teaspoon of turmeric
  • 4 pieces Bay leaves.
  • 1 tablespoon of salt
  • 1/2 tablespoon of black pepper
  • 1 teaspoon of ginger 
  • Raisins and Almonds for garnish 

Elaboration 

  • Add the chicken and water into the pot. Put it into the gas stove and turn on the heat.
  • When it is already boiling, remove excess fats or dirt from the boiling chicken using the large spoon. After that, add all the spices and give it a slow stir. Let the chicken cook for 30 minutes.
  • While the chicken is cooking, chop the potatoes and eggplants to  prepare to fry them. I prefer to make roasted to cut calories 
  • Add vegetable oil in the separate pan. When it is hot, add the potatoes and fry them till it becomes light brown. 
  • When the chicken is already cooked, separate the chicken from the broth. Dry the chicken first with a kitchen paper towel before frying them in the same pan. This will prevent causing the oil from splashing.
  • After all the chicken and the vegetables are fried, start transferring all of them into a new pot.
  • To make the first layer, add first the rice (20%), followed by half of the fried vegetables and the chicken. For a second layer, repeat again by putting the rice (20%), followed by the remaining vegetables and the chicken. Lastly, put all the remaining rice (60%) into the pot, and transfer the chicken broth from the old pot into this pot.
  • Turn on in high heat and let the pot boil. When the water is fully absorbed, reduce to low heat. Cook for additional 15 minutes.
  • Once it is cooked, prepare a large round plate. Bring the pot to the plate and quickly flip into an upside-down position.
  • Slowly raise the pot up to have a nice beautiful cake shaped like Maqluba. Garnish it with almonds and raisins nuts (Optional) and serve with any yogurt and salad.

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Egyptian Basbousa

The origin of basbousa goes back to the revani (one of the names of basbousa even in Egypt has a different recipe than basbousa) of Turkish cuisine, a classic cake from the time of the Ottoman Empire.

The origin of basbousa goes back to the revani (one of the names of basbousa even in Egypt has a different recipe than basbousa) of Turkish cuisine, a classic cake from the time of the Ottoman Empire.

Indeed, revani was baked for the first time by Ottoman pastry chefs to celebrate the conquest of Armenia in the sixteenth century. The battle of Revan, capital of the country, today called Yerevan, gave its name to this famous dessert.

Basbousa has different names depending of many Middle Eastern countries like harissa or harissa hloua in Tunisia and in the Egyptian city of Alexandria, kalb el louz in Algeria, chamia in Morocco, revani or rabani in Turkey, safra in Israel , pastūsha in Kuwait, namoura in Lebanon or Syria, revani in Greece, shammali in Cyprus, or shamali in Armenia.l

Ingredients:

For the batter:

  • 10 tablespoons unsalted butter or ghee, melted, plus additional soft butter for greasing the pan
  • 1 cup sugar
  • 1 cup plain yogurt
  • 3 tablespoons of grated coconut 
  • 1 cup fine semolina
  • 1/3 cup milk
  • 1 teaspoon baking powder

For the syrup:

  • 1½ cup sugar
  • 1¾ cup water
  • 1 cinnamon stick
  • ¼ teaspoon lemon juice

To finish:

¼ cup sliced almonds

Elaboration:

  1. Preheat the oven to 180°C. Grease a cake pan  and line the bottom with parchment.
  2. In a large mixing bowl, combine the sugar and yogurt. Add the milk, coconut, sugar, yoghurt and baking powder. 
  3. Mix the semolina very well with butter or ghee until it is quite impregned.
  4. Slowly stir in basbousa with the liquids mix. Let the mixture stand until all liquids are absorbed.
  5. Transfer the batter to the prepared cake pan. Bake for 40 to 45 minutes, until the top is golden brown and a skewer withdraws clean. (If necessary, broil briefly to brown the top.)
  6. Meanwhile, while the cake bakes, prepare the syrup. In a small saucepan, combine the sugar, water, and cinnamon stick. Bring to a boil over high heat, stirring until sugar dissolves. Turn heat to low and let simmer for 3 to 5 minutes, until slightly thickened. Remove from heat and stir in the lemon juice. Cool completely. Discard the cinnamon stick.
  7. As soon as the cake is removed from the oven, pour the syrup on the hot cake. Let cool completely. (Syrup must be fully absorbed into the cake.)
  8. Top the basbousa with the coconut and shaved almonds. Slice and serve. 

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Baked Kobeba Tray (Saneya Kobeba)

Kobeba (pronounced Ko-beh-buh) or Kibbeh, is a classic Middle Eastern dish consisting of a filling of ground beef surrounded by layers of ground beef and cracked bulgur wheat mixture. It is very commonly found in single-serve preparations shaped into conical, fried, meatballs but I like more baked in a tray (saneya in Arabic).

Author: Marisa Lopez Chicote

Kobeba (pronounced Ko-beh-buh) or Kibbeh, is a classic Middle Eastern dish consisting of a filling of ground beef surrounded by layers of ground beef and cracked bulgur wheat mixture. It is very commonly found in single-serve preparations shaped into conical, fried, meatballs but I like more baked in a tray (saneya in Arabic).


Ingredients 

For the kobeba crust:

  • 2 cups burghul
  • 500g minced lamb or beef
  • 1 medium onion finely chopped
  • 1 tsp mixed spices Boharat 
  • 1 tsp mixed herbs parsley and coriander 
  • 1 tsp cumin powder
  • A pinch of chilli
  • 1/2 glass water

For the filling:

  • 200g minced lamb or beef 
  • 1 tbs olive oil
  • 1 medium onion finely chopped
  • 1 tbs pine nuts or another nut I use cashew or almonds 
  • 1 tsp mixed spices boharat 
  • Salt & pepper 

Elaboration:

  1. Place bulgur in a large bowl, cover with hot tap water for 20-30 minutes. Drain the bulgur in a sieve or squeeze the water out.
  2. To do the crust: Puree onions in a food processor. Add minced meat, salt, all spices and bulgur and mix.
  3. To do the filling: add 1 tablespoon of oil, butter or ghee in a pan on medium heat. Add minced onion and garlic until they turn golden. Then add minced meat and all spice and cook for around 10 minutes, stirring occasionally.
  4. Preheat the oven to 180C. Grease baking tray or large pyrex.
  5. Take half of the meat crust and spread evenly on the greased baking tray.
  6. Add kobeba meat filling and spread over the crust without reaching the edges. Spread raisins and some of the pine nuts over the filling.
  7. Add one more layer of the crust meat on top.
  8. With a sharp knife cut the meat into squares or diamond shapes, and add one or two pine nuts on each diamond.
  9. Place it in the oven and bake for 45-50 minutes or until golden brown on top and cooked all the way through.
  10. Serve hot with yoghurt salad.

About the Author: Marisa Lopez Chicote is an event planner and mother of 5, living in Cairo and Muslim since 1985, alhamdullah. She loves travelling and cooking.

EGYPTIAN BISARA

When I first tried Egyptian bisara, I thought that it was a ta3meya soup, because it has the same taste. This dish was the star dish of my MIL Allah yerhamaha. It is a simple but very nutritive dish full of flavour and perfect for vegetarians.

Author: Marisa Lopez

When I first tried Egyptian bisara, I thought that it was a ta3meya soup, because it has the same taste. This dish was the star dish of my MIL Allah yerhamaha. It is a simple but very nutritive dish full of flavour and perfect for vegetarians.      

  • 1 cup peeled and split fava beans, soaked in water for 1 hour (foul mashus).
  • 1/2 cup fresh parsley, coarsely chopped.
  • 1/2 cup  fresh cilantro, coarsely chopped.
  • 1/4 cup  fresh dill, coarsely chopped.
  • 1 onion, quartered.
  • 3  garlic cloves.
  • 1 teaspoon ground cumin.
  • 1 teaspoon salt at your taste 
  • 2-3 cups water.
  • 1 onion chopped.
  • 1/4 cup olive oil for frying onion.
  • More cumin, salt and black pepper to taste for final seasoning.

Elaboration:

  1. In a deep pot over medium high heat add soaked and drained beans, onion, garlic and fresh herbs.
  2. Add the cumin, salt then pour in water to cover.
  3. Bring everything to a boil then simmer stirring occasionally. If it soaked up all the water feel free to add more, half a cup at a time.
  4. Keep cooking until the beans are very tender.
  5. Using your hand blender or an ordinary blender blend all the ingredients together until very smooth.
  6. Pour back into the pot and boil again.
  7. Check seasonings adding more salt, cumin and black pepper to taste.
  8. In a non stick skillet brown onions in some olive oil.
  9. Pour the Bissara mixture in serving plates and garnish with browned onions. Serve hot or cold.

About the Author: Marisa Lopez Chicote is an event planner and mother of 5, living in Cairo and Muslim since 1985, alhamdullah. She loves travelling and cooking.

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