Tunisian Byesar
(Broad Bean Dip) Recipe

Origin: Tunisia      Period: Traditional

Byesar is a dish known throughout North Africa, though there are a number of regional variants. Typically broad (fava) beans are used, though split peas and chickpeas can also be substituted. This classic Tunisian version adds harissa to the mix and cayenne pepper as a garnish.

Ingredients:

225g skinned, dried, broad (fava) beans
3 garlic cloves
1 tsp cumin seeds
1 tsp harissa (or to taste)
extra-virgin olive oil
salt, to taste
cayenne pepper to garnish
Arabic flatbread, to accompany

Tunisian Byesar
(Broad Bean Dip) Preparation:

Method:

Add the beans 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 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 90 and 120 minutes, or until tender (the precise cooking time will depend on the age of the beans).

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

Transfer the bean 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 cayenne pepper and serve with flatbread.

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