Byessar (Moroccan Broad Bean Dip)

May 17, 2023May 17, 20230 1

Byessar - A savory and tangy Moroccan Broad Bean Dip recipe

by The Chefin Appetizer

Prep

15 min

Cook

45 min

Ready In

60 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

147

Sugar

Fat

12g

Byessar, also known as ful mudammas, is a traditional Moroccan dip made from cooked and mashed broad beans. It's often served as a breakfast dish with bread, eggs, and olives, but can also be enjoyed as an appetizer or side dish. Byessar has a savory and tangy flavor profile, thanks to the addition of preserved lemon, garlic, and ras el hanout spice mix. Ras el hanout is a Moroccan spice blend that typically contains cumin, coriander, cinnamon, ginger, paprika, nutmeg, and turmeric. It adds a warm and aromatic flavor to the dip.

Instructions

1.	Put the broad beans in a large pot with enough water to cover them by about an inch.
2.	Bring the water to a boil and then reduce the heat to a simmer and let cook for 45 minutes or until the beans are tender.
3.	Drain the water from the pot and let the beans cool.
4.	Remove the tough outer skins of the beans by pinching one end and popping the beans out.
5.	Add the beans, preserved lemon, garlic, ras el hanout spice mix, olive oil, and lemon juice in a food processor and blend until creamy.
6.	Garnish with chopped coriander and serve chilled.

PROS

Byessar is a flavorful and healthy dip made with simple ingredients.
It’s vegan, gluten-free, and low in calories.

CONS

The preparation process of byessar is time-consuming, and shelling the beans can take a while.

HEALTH & BENEFITS

Broad beans are rich in protein, dietary fiber, and micronutrients like folate, iron, and magnesium. They may help reduce the risk of heart diseases, aid in weight loss, and improve digestion and gut health.
The garlic in this recipe is known for its immune-boosting properties, while olive oil is a rich source of healthy fats and antioxidants.

	1 kg broad bean
	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