Recipe

Byessar (moroccan Broad Bean Dip) Recipe

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Ingredients

Directions

Step #1 Split the broad bean pods along the seams, remove the beans & discard the pods; cook the beans in boiling salted water for 4-5 mins or until just tender; drain; refresh in iced water; then drain again.
Step #2 Peel & discard the skins from the larger beans (leave the smaller ones unpeeled).
Step #3 Process the broad beans, ras el hanout, preserved lemon, garlic, oil & lemon juice for 1 min.
Step #4 (Add a little water if the mixture is too thick).
Step #5 Spice up to taste with salt & pepper, & cover & put in the fridge for 20 mins to allow the flavours to mix.
Step #6 When ready to serve, stir in the the coarsely cut coriander leaves, & serve as part of a mezze plate with Moroccan-style flat bread, black olives & Lebanese cucumber.
Step #7 Notes: Ras el hanout is a Moroccan spice mix containing up to 20 different spices.
Step #8 It's available from Middle Eastern food stores, from Herbie's Spices (02)9555 6035, for Australian members of Zaar, delicatessens or, www.
Step #9 herbies.
Step #10 com.
Step #11 au.
Step #12 If you are unable to obtain ras el hanout, you can use ground cumin instead.
Enjoy the Byessar (Moroccan Broad Bean Dip) recipe

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