Blog - moroccan

Byesar (Fava Bean Puree)

by Jack McNulty
December 15, 2013
Byesar (Fava Bean Puree)

Paula Wolfert’s wonderful book, Couscous and Other Good Food From Morocco, describes Byesar as the North African cousin to the Middle Eastern hummus made of chickpeas.  This is high praise indeed as hummus is one of the world’s greatest food contributions. So I was…well, slightly skeptical. But after tasting one spoonful of the freshly made warm fava bean puree, I was more than convinced. This recipe is one of the most exciting finds I have found this year!

I grew up eating many special foods from Morocco, but I never had the opportunity to taste this beloved dish. It is made with split fava beans (broad beans for those of you who are more familiar with this name), fruity olive oil, a hint of garlic, cumin and lemon. That’s it – just some humble ingredients put together in your food processor.

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