Bessara

Recipe courtesy of Robert and Carolyn Black, Trans World Travel Writers

Note: Spinach may be substituted for molokhia leaves

  • 3.0 cups broad beans
  • 2.0 leeks, cut into strips
  • 1.0 tablespoon olive oil
  • 2.0 teaspoons dried mint
  • 1.0 tablespoon dried molokhia leaves
  • 2.0 onions, cut in rings and deep fried
  • 4.0 sprigs mint, one piece per plate
  • salt, to taste
  • black pepper, to taste

Soak beans in cold water for 48 hours, changing water two or three times. Remove skin. Put beans in a pot with 5 cups of water and bring to a slow simmer for 1 1/2 hours until soft. Saute strips of leek in olive oil until tender and add to beans. Blend into a puree, put back in pot and add dried mint, molokhia leaves and salt and pepper. Cook gently, uncovered, until bubbling. Serve hot in small bowls, garnished with deep-fried onion rings, olive oil and fresh mint leaves.