Besara is somewhere between a soup and a thick, warm dip. Broad beans are the main ingredient, pointing to its Egyptian origins before the dish spread across the Levant. By the time it got to Palestine, the herbs in the Egyptian version – coriander and parsley – were matched by Palestine’s flavour-packed green leaf, molokhieh. Wherever it is made across the Levant, the presence of fried onion, chilli, lemon and olive oil are a constant.
Molokhieh is a bit like spinach but its textur