Split Fava Purée with Frizzled Onions

Name: Split Fava Purée with Frizzled Onions (Besara)
Cuisine: Egyptian
Ingredients: 500 g (1 lb 2 oz) peeled dried fava beans; 1 yellow onion, peeled and quartered; 1 leek (white and green parts), rinsed and chopped; 4 spring onions (scallions, white and green parts), chopped; 4 spring onions (scallions, white and green parts), chopped; 5 garlic cloves, peeled; 2 bunches of coriander (cilantro), roughly chopped (about 60 g/2 oz, stems included); 2 bunches of coriander (cilantro), roughly chopped (about 60 g/2 oz, stems included); 3 bunches of dill, roughly chopped (about 40 g/1½ oz, stems included); 2 bunches of parsley, roughly chopped (about 40 g/1½ oz, stems included); 1 tsp ground cumin; Sea salt and ground black pepper; Sea salt and ground black pepper; 2 yellow onions, peeled and thinly sliced; 100 ml (3½ fl oz/scant ½ cup) vegetable oil

Besara

Preparation info

Serves
6

Difficulty
Easy

Appears in

Egypt

By Suzanne Zeidy and Rawah Badrawi

Published 2026

About

Besara is a dish with a rich history and wholesome flavour. Made from dried, split fava beans, and infused with garlic and fresh herbs, this nutritious, affordable dip is only ever found on Egyptian tables. Traditionally besara is served with frizzled onions and scooped up with baladi bread. Its name likely traces back to its Coptic roots, or even earlier, and simply means “cooked beans”.

Ingredients

Africa
Egypt
Minya
Side dish
Starter
Low carb
Gluten-free
Vegan
Mediterranean

Ingredients

Method