Byessar (Moroccan Broad Bean Dip)

READY IN: 25mins
YIELD: 2 cups




  • Split the broad bean pods along the seams, remove the beans and discard the pods; cook the beans in boiling salted water for 4-5 minutes or until just tender; drain; refresh in iced water; then drain again.
  • Peel and discard the skins from the larger beans (leave the smaller ones unpeeled).
  • Process the broad beans, preserved lemon, garlic, ras el hanout, oil and lemon juice for 1 minute. (Add a little water if the mixture is too thick).
  • Season to taste with salt and pepper, and cover and refrigerate for 20 minutes to allow the flavours to combine.
  • When ready to serve, stir in the coarsely cut coriander leaves, and serve as part of a mezze plate with Moroccan-style flat bread, black olives and Lebanese cucumber.
  • Notes: Ras el hanout is a Moroccan spice blend containing up to 20 different spices. It's available from Middle Eastern food stores, delicatessens or, for Australian members of Zaar, from Herbie's Spices (02)9555 6035, If you are unable to obtain ras el hanout, you can use ground cumin instead.