- 20 minutes
- For 6 people
- 0.6 € / person
- 187kcal per 100g.
How to prepare Moroccan byessar .
If you ask any Moroccan for this dish, it will surely brighten their day by reminding them of one of the most delicious snacks you can find in their kitchen.
This bean puree is basic in your diet, it is very similar in texture to hummus or chickpea cream but with a totally different flavor.
Beans were seen by the ancient Egyptians as a symbol of reincarnation, since spring and floods of the Nile filled the land with this type of cultivation.
This recipe is not only prepared in Morocco, it is also well known in Egypt and throughout the Middle East, although not all are the same. Some use cumin, others Ras el hanout, more or less garlic, but all carry a large proportion of beans.
The dish improves considerably if we serve it with lamb and a few pieces of freshly baked pita bread or a few khubz triangles for dipping. I recommend you adapt it with your favorite bread, a little toasted to combine with the softness of the cream, the cereal bread gives this mash a touch of impressive sweetness.
The final touch is given by a good extra virgin olive oil and a little sweet paprika.
Even I usually make a sandwich with pita bread spread with the byessar, pickled radishes in very thin slices, sliced pickles, black olives and cooked quail egg.
I can assure you that it is impressive. I leave you with this bean cream, I hope you make it at home and enjoy it like I do.
Preparation of Byessar or bean cream
- For this recipe you can take advantage of some beans that have been left over from a recipe. You can also use a pot of cooked beans that they sell in any supermarket. I would not cook them, the recipe comes out of ten anyway.
- Drain the beans from the liquid in which they are preserved. You will see a little foam, run them through water until it disappears. We reserve in the drainer.
- We make juice with half a lemon. We strain it in case there are nuggets and we reserve.
- Peel the two garlic cloves. I prepare it only with one and a half but those who like it a lot can add more. Chop the garlic and onion, it has to be very minced.
- Heat a tablespoon of extra virgin olive oil in a frying pan and add the onion and garlic.
- Fry everything over low heat, stirring occasionally until the onion is tender and transparent.
- We introduce the beans that we have reserved. We often stir over medium heat, carefully so that they do not burn, three minutes is more than enough. We remove from the fire.
Preparation and presentation of the byessar
- We place the beans in the mixer glass with the rest of the ingredients. The strained lemon juice, mint or spices that we have chosen (oregano, marjoram or thyme), water, ground cumin, a pinch of freshly ground black pepper, salt and the rest of extra virgin olive oil.
- We beat with the maximum power until we have a puree type cream but a little denser and we reserve in the fridge. Cold is much better. If you have a Thx type food processor you will be able to control the texture much better but I prefer how it works with the mixer.
- To present it the best thing is to choose a flat and large plate, in this way we will share it among several.
- We spread the bean cream in a deep plate. Sprinkle with a little paprika and a drizzle of extra virgin olive oil.
We can accompany it with normal bread or pita bread with a touch of oven (which works best for you).
Also nachos, chips, or raw vegetable sticks like carrots or cucumber. I leave it to your liking.
As you can see it has no science, it is easy and fast to prepare, super healthy and nutritious. A dish that children love and that you can even prepare with them.
You can see all the step by step photos of the byessar recipe in this album.