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Byessar (Moroccan Broad Bean Dip)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.231
Energy (kCal)959.4825
Carbohydrates (g)1.3817
Total fats (g)108.0605
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. 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. | 2. Peel and discard the skins from the larger beans (leave the smaller ones unpeeled). | 3. 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). | 4. Season to taste with salt and pepper, and cover and refrigerate for 20 minutes to allow the flavours to combine. | 5. 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. | 6. 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, www.herbies.com.au. If you are unable to obtain ras el hanout, you can use ground cumin instead. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    broad bean 1 - - - -
    lemon 1 tablespoon chopped rind 3.8425 1.2349 0.1458 0.0397
    garlic clove 4 chopped - - - -
    ra el hanout spice mix 2 teaspoons - - - -
    olive oil 1/2 cup 954.72 0.0 0.0 108.0
    lemon 1 3.8425 1.2349 0.1458 0.0397
    coriander 1/4 cup chopped 0.92 0.1468 0.0852 0.0208

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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