Fava Bean Bessara
STREET restaurant is offering a second night seder menu for April 7 that looks… delicious. Not exactly sure what seder and street food have in common, except, well, the Israelites probably just had time to grab a bite before they made their hasty exodus.
Ingredients
- 2 cups fava beans, soaked overnight
- 1 onion
- 4 garlic cloves
- 1 c. packed parsley leaves
- 1 c. packed fresh cilantro
- 1 c. fresh fresh dill
- 1 1/2 tsp cumin seeds
- Salt and pepper, to taste
Instructions
- Roast cumin seeds in a hot dry skillet until fragrant, then crush. (or use good quality cumin powder).
- Put all the above ingredients into a saucepan. Cover with water and bring to boil. Boil gently until beans are soft, about 40 minutes, careful to add more water if dry.
- Let cool slightly, then puree in food processor or good blender until creamy.
- You can top with caramelized onions, and serve warm or chilled with pita.
Notes
Here’s the menu:
- Fava Bean Besara, with Rosso Brunno tomatoes and minted onion [This is an Egyptian fava been puree… my recipe below]
- Smoked Fish and Potato Bimueolos, spicy pepper sauce and pickled cauliflower [Bimuelos are fritters, like churros. But these are savory.]
- Matzo Ball Soup
- Warm Halloumi Salad, grapefruit, tangerine, and grilled Treviso with fresh thyme vinaigrette [This sounds great. Mezze restaurant uses fried halloumi in its salad too. And they sell it as “grilling cheese” at Whole Foods. Food trend for 2012?]
- Morroccan Lamb or Morrocan Vegetable Tagine, with Matzo Crepes or Jeweled Rice
- Eggplant Hummus
- Spiced Apple Cake, with honey and date crumble
