Besarah - Easy Egyptian Fava Bean Soup/Dip Recipe

Craving an incredibly satisfying, flavorful, and wonderfully versatile meal? Look no further than Besarah! This classic Egyptian soup (or easy bean dip, depending on how you like it!) is a staple vegan comfort food that's been enjoyed for generations. Imagine a creamy, vibrant green purée of fava beans, infused with aromatic Middle Eastern seasoning, and crowned with crispy, deep fried onions. It’s hearty, healthy, and incredibly simple to make.
Whether you're new to cooking with fresh fava beans, have a bag of dry fava beans waiting, or even prefer the convenience of canned fava beans, this recipe has you covered. Besarah is not just an easy delicious vegan recipe; it's a taste of tradition that’s perfect for a light lunch, a hearty dinner, or even part of a mezze spread. The best part? The very same recipe can be spooned as a soul-warming soup or scooped up with pita as a rich, savory dip. Get ready to add this amazing vegan meal to cook to your rotation!

Ingredients

• For the Besarah:
• 1 cup (200g) dried split fava beans (without skins), soaked overnight
• 6 cups (1.4 liters) vegetable broth or water
• 1 large yellow onion, roughly chopped (for simmering)
• 4 cloves garlic, minced
• 1/2 cup fresh parsley, roughly chopped
• 1/2 cup fresh cilantro, roughly chopped
• 1/4 cup fresh dill, roughly chopped
• 2 tablespoons olive oil, plus more for drizzling
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon dried mint
• 1/2 teaspoon paprika, plus more for garnish
• 1/4 teaspoon black pepper
• Salt to taste
• 1-2 tablespoons fresh lemon juice (to taste)
• Optional: Pinch of red pepper flakes or 1/4 teaspoon harissa for a little heat
• For the Crispy Fried Onions:
• 1 large yellow onion, thinly sliced into rings or half-moons
• 1/2 cup all-purpose flour (or gluten-free flour for GF option)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2-3 cups neutral oil for frying (such as vegetable, canola, or sunflower)

Directions

1. Before You Start:
   1. Soak Your Beans: For the best texture and faster cooking, soak your dried split fava beans in plenty of cold water overnight, or for a minimum of 8 hours. This helps them soften evenly and reduces cooking time. Drain and rinse them well before using.
   2. Blender Safety: When blending hot liquids, always fill your blender no more than halfway. Remove the center cap from the lid (if applicable) and cover the opening with a kitchen towel to allow steam to escape and prevent pressure buildup, which can cause the lid to blow off.
   3. Plan Ahead with Onions: The crispy fried onions can be made in advance! Once fried, let them cool completely on paper towels, then store them in an airtight container at room temperature. To re-crisp, spread them on a baking sheet and warm them in a 300°F (150°C) oven for 5-10 minutes.
2. Let's Make Besarah!
3. Prepare the Beans: Drain and rinse your soaked dried split fava beans thoroughly. If using fresh or frozen favas, you'll need about 2 cups (300g) and may need to peel them if they have tough outer skins. Skip the soaking step and reduce simmering time to about 20-30 minutes. If using canned fava beans, rinse them well and reduce the vegetable broth to 4 cups, as they're already cooked.
4. Simmer the Base: In a large pot or Dutch oven, combine the soaked and rinsed fava beans, 6 cups of vegetable broth (or water), the roughly chopped onion (for simmering), minced garlic, cumin, coriander, dried mint, paprika, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes, or until the beans are truly soft and easily mashable. They should practically melt when pressed. Stir occasionally to prevent sticking.
5. Blend Until Smooth: Carefully transfer the cooked bean mixture (including the simmering onion and garlic) to a heat-safe blender or use an immersion blender directly in the pot. Add the fresh parsley, cilantro, and dill. Blend until completely smooth and creamy. If the mixture is too thick, add a little more hot water or broth, a tablespoon at a time, until you reach your desired consistency.
6. Adjust Consistency & Seasoning: Return the blended mixture to the pot (if you used a stand blender). Stir in 2 tablespoons of olive oil and the lemon juice. Taste and adjust seasoning with salt and more lemon juice if needed. For a "dip-thick" consistency, you'll want it quite dense, like hummus. For a "soup-looser" texture, add a bit more liquid until it's spoonable. Keep it warm over low heat while you prepare the onions.
7. Fry the Onions: In a medium heavy-bottomed pan, heat 2-3 cups of neutral oil over medium-low heat until it reaches about 325-350°F (160-175°C). While the oil heats, toss the thinly sliced onion rings with flour, salt, and pepper until evenly coated. Shake off any excess flour.
   1. Carefully add a single layer of floured onions to the hot oil. Don't overcrowd the pan. Fry low-and-slow, stirring occasionally, for 10-15 minutes, or until deeply golden brown and crisp. This isn't a quick deep-fry; patience is key for truly crisp, flavorful onions.
   2. Using a slotted spoon, transfer the crispy onions to a plate lined with paper towels to drain excess oil. Sprinkle with a pinch of salt immediately. Repeat with remaining onions.
   Finish and Serve: Ladle the warm Besarah into bowls or a serving dish. Drizzle generously with a good quality olive oil, sprinkle with a dash of paprika and cumin, and pile high with the crispy deep fried onions. Serve immediately with warm pita bread, fresh vegetables, or your favorite accompaniments.