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Receta Egyptian Puree Of Broad Beans And Herbs ( Bessara)
by Global Cookbook

Egyptian Puree Of Broad Beans And Herbs ( Bessara)
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Ingredientes

  • 225 gm skinned dry broad beans cleaned and soaked over night in cool water
  • 50 gm flat leaved parsley coarsely minced
  • 50 gm coriander coarsely minced
  • 2 x fresh green chillies deseeded and minced
  • 2 clv garlic minced
  • 1 1/2 tsp grnd cumin
  • 3 Tbsp. extra virgin olive oil
  • 1 med onion peeled and thinly sliced salt

Direcciones

  1. Strain and rinse the beans.
  2. Place in a pan preferably a pressure cooker with plenty of water and bring to the boil.
  3. Boil for 34 min and drain.
  4. Cover with fresh water by about 2.5cm and cook till done.
  5. In a pressure cooker this would take 10-15 min otherwise it will take about 1 hour.
  6. Fold in the herbs cover and simmer for s min.
  7. Strain reserving some of the liquid.
  8. Combine the beans with the chillies garlic cumin 2 Tbsp. of oil and 34 Tbsp. of the reserved liquid in a food processor and process to a smooth paste.
  9. Season to taste with salt.
  10. If too dry add in a little more of the cooking liquid.
  11. Empty into a medium sized pate dish cover and chill.
  12. Just before serving heat the remaining oil in a non stick pan and fry the onion briskly till golden brown and crisp.
  13. Spread over the pate and serve with fresh bread.
  14. This is one of the ancient Arab dishes to be found from Egypt to Cyprus to North Africa under slightly different names such as byesar.
  15. Serves 4