Bessara Recipe

Bessara is a Moroccan breakfast soup - which I have made as an entree for the Sauna several times. I usually make it with dried split peas or lentils... but here is an interesting version with broad beans.

3 cups broad beans
2 leeks, cut in strips
1 tablespoon olive oil
A decent sized sprig of mint chopped fine
1 tablespoon dried molokhia leaves*
salt and pepper, to taste
2 onions, cut in rings and deep fried
4 sprigs of mint (one piece per plate)

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 chopped 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.

*Spinach may be substituted for molokhia leaves

Molokhia (Melokiyah, etc.) is a traditional dish in Egypt and Sudan -- some people believe it originated among Egyptians during the time of the Pharaohs. Others believe that it was first prepared by ancient Jews. Molokhia is a mucilaginous, nutritious soup made from a type of greens, known as molokhia or Jew's mallow (also called Nalta jute, Tussa jute, Corchorus olitorius), which is found throughout Egypt, the Levant, and similar climes elsewhere. Dried or frozen molokhia greens may be obtained from Middle Eastern or Asian grocery stores worldwide.


Tags: Sauna, Recipe, Food,