Purée of dried broad beans (Byesar) from Moroccan Cuisine (page 72) by Paula Wolfert

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Moroccan bread (Kisra or khboz)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Dried broad beans require soaking overnight & approximately 2 hours cooking time. Can substitute thyme, marjoram or oregano for za'atar.

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