Tangier Byesar
(Tangier Broad Bean Dip) Recipe

Origin: Morocco      Period: Traditional

Byesar is a dish known throughout North Africa, though there are a number of regional variants. Typically broad (fava) beans are used, however this version, which is specific to the city of Tangier in Morocco uses split green peas and spring onions

Ingredients:

225g split green peas
3 garlic cloves
3 spring onions, finely chopped
1 tsp cumin seeds
extra-virgin olive oil
salt, to taste
Zaatar spice blend to garnish
Moroccan anise bread, to accompany

Tangier Byesar
(Tangier Broad Bean Dip) Preparation:

Method:

Add the peas to a large bowl, cover with plenty of water and set aside to drain over night. The following day, drain the beans then add to a pan along with the garlic, spring onions and cumin seeds. Add just enough water to cover the contents of the pan, bring to a boil then reduce to a simmer, cover the pan and cook for between 60 and 90 minutes, or until tender (the precise cooking time will depend on the age of the beans).

Once ready drain the peas (but reserve the cooking liquid). Transfer the peas to a food processor or blender and purée until smooth, adding just enough olive oil and cooking liquid to allow you to process the peas easily (add equal amounts of each). Season with salt, to taste, then process to mix in.

Transfer the pea purée to a baking dish and just before serving warm the mixture by placing in an oven pre-heated to 180°C and baking for about 10 minutes. Remove from the oven, garnish with the za'atar spice and serve with Moroccan bread.

Read: Recipe Articles and Reviews

More African recipes...

More North African recipes...

More snack recipes...

More Traditional recipes...

More recipes for Stews...

More recipes using Chillies...

More recipes using Beans and Pulses...

Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you.

Need to convert any units on this site?

As a guide 1 US cup of flour = 4 1/2 oz = 140g (this applies to breadcrumbs, ground almonds etc
1 US cup of butter/margarine or sugar = 7 oz = 200g

For temperature conversions (Celsius, gas mark, Farenheit) go to the Temperature conversion page.
For mass conversions (grammes, cups, spoons, ounces etc) go to the Mass/Weight conversion page.
For temperature conversions (litres, cups, spoons, fluid ounces etc) go to the Volume conversion page.
You can also see more cookery terms and meanings as well as ingredient descriptions at the Cooks' glossary