Egyptian Fava Bean and Dill Salad (Bessara)
This Egyptian Fava Bean and Dill Salad, also known as Bessara, is a refreshing and aromatic dish that draws on the rich flavors of the Mediterranean. Made with hearty fava beans and fresh dill, it's a perfect balance of protein and herbs, creating a satisfying yet light salad that can be enjoyed as a mezze or a side dish.
Equipment
- Large mixing bowl
- Small mixing bowl
- Whisk
- Measuring cups and spoons
- Knife
- Garlic press (optional)
Ingredients
- 3 cups cooked fava beans drained and rinsed
- 1/2 cup fresh dill chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic minced
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 1/2 cup red onion finely chopped
- 1/4 cup crumbled feta cheese optional
Instructions
- In a large mixing bowl, combine the cooked fava beans and chopped dill.
- In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, and ground cumin. Season the dressing with salt and pepper to taste.
- Pour the dressing over the fava beans and dill, tossing to ensure all the beans are well coated.
- Add the chopped red onion to the salad and mix gently.
- If using, sprinkle the crumbled feta cheese over the top of the salad.
- Let the salad sit for about 10 minutes to allow the flavors to meld together.
- Serve chilled or at room temperature as part of a mezze spread or as a standalone side dish.
Notes
To ensure this dish is vegan, omit the feta cheese or use a plant-based alternative.
For the best flavor, use high-quality extra virgin olive oil.
This salad can be stored in an airtight container in the refrigerator for up to 2 days.
If dried fava beans are used, they should be soaked overnight and cooked until tender before making the salad.