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Byessar Moroccan Broad Bean Dip

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Ingredients

Adjust Servings:

	1 kg broad bean (2 cups shelled beans, frozen baby beans, thawed, work well)
	1 tablespoon finely chopped preserved lemon rind
	4 garlic cloves, finely chopped
	2 teaspoons ras el hanout spice mix
	1/2 cup olive oil
	1 lemon, juice of
	1/4 cup coriander, coarsely chopped

Nutritional information

849

Calories

496 g

Calories From Fat

55.1 g

Total Fat

7.7 g

Saturated Fat

0 mg

Cholesterol

2268.4 mg

Sodium

66.6 g

Carbs

19.1 g

Dietary Fiber

0.8 g

Sugars

27.9 g

Protein

1178g

Serving Size

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Byessar Moroccan Broad Bean Dip

Name: Byessar Moroccan Broad Bean Dip
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 3-4
Cuisine: American
Ingredients: : 1; : 1; : 4; : 2; : 1/2; : 1; : 1/4

Features:

Cuisine:

American

Did you know that for the ancient Egyptians, beans were seen as a symbol of reincarnation and that they represented the rebirth of spring each year? I found this fabulous recipe for a Moroccan broad bean dip in the first edition - September 2005 - of the new Australian magazine 'Notebook: ideas for living'. It was part of an article on peas and beans. The 'cooking time' specified below does not include the 20 minutes cooling time in the refrigerator, necessary for allowing the flavours to blend. When I made this, used frozen broad beans, thawed; they were baby beans so they didn't need peeling; and used cumin because I haven't yet tracked down any ras el hanout. I also used 4 cloves of garlic - which is what I've included here in the ingredients; the original recipe had 1 clove of garlic.

45 min
Serves 3
Easy

Ingredients

Directions

Byessar (Moroccan Broad Bean Dip), Did you know that for the ancient Egyptians, beans were seen as a symbol of reincarnation and that they represented the rebirth of spring each year? I found this fabulous recipe for a Moroccan broad bean dip in the first edition – September 2005 – of the new Australian magazine ‘Notebook: ideas for living’ It was part of an article on peas and beans The ‘cooking time’ specified below does not include the 20 minutes cooling time in the refrigerator, necessary for allowing the flavours to blend When I made this, used frozen broad beans, thawed; they were baby beans so they didn’t need peeling; and used cumin because I haven’t yet tracked down any ras el hanout I also used 4 cloves of garlic – which is what I’ve included here in the ingredients; the original recipe had 1 clove of garlic , Great flavor from the ras el hanout and lemon combination We used French Tart’s Recipe #205185 Very interesting change of pace from the usual dips

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Steps

1 Done	Split the Broad Bean Pods Along the Seams, Remove the Beans and Discard the Pods; Cook the Beans in Boiling Salted Water For 4-5 Minutes or Until Just Tender; Drain; Refresh in Iced Water; Then Drain Again.
2 Done	Peel and Discard the Skins from the Larger Beans (leave the Smaller Ones Unpeeled).
3 Done	Process the Broad Beans, Preserved Lemon, Garlic, Ras El Hanout, Oil and Lemon Juice For 1 Minute. (add a Little Water If the Mixture Is Too Thick).
4 Done	Season to Taste With Salt and Pepper, and Cover and Refrigerate For 20 Minutes to Allow the Flavours to Combine.
5 Done	When Ready to Serve, Stir in the Coarsely Cut Coriander Leaves, and Serve as Part of a Mezze Plate With Moroccan-Style Flat Bread, Black Olives and Lebanese Cucumber.
6 Done	Notes: Ras El Hanout Is a Moroccan Spice Blend Containing Up to 20 Different Spices. It's Available from Middle Eastern Food Stores, Delicatessens or, For Australian Members of Zaar, from Herbie's Spices (02)9555 6035, Www.herbies.com.au. If You Are Unable to Obtain Ras El Hanout, You Can Use Ground Cumin Instead.