EGYPTIAN BISARA

Author: Marisa Lopez Chicote

EGYPTIAN BISARA

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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