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Friday, February 24, 2012

BAYSĀR (Ar) - 13th C BAYSSAR, PURÉED FAVA BEANS (WITH LAMB)

Fava beans
(Shelled)
white puree of fava beans or a green puree of peas known on the Mediterranean coast as well as in Al-Andalus. [Ibn Razīn/Granja. 1960:25-26]

BAYSSAR, PURÉED FAVA BEANS (WITH LAMB) ADAPTED FROM FADALAT #140 OTRO PLATO, QUE SE GUISA CON HABAS SECAS TRITURADAS, LLAMADO BAYSĀR p 25
For 4 persons

Ingredients
1 lb meat with fat from a yearling lamb
tripe from the lamb
4 tsp salt
3 tbsp olive oil
3 tsp pepper
Rosy Chunks of Lamb with Fava Bean Puree
(Sad cause paprika not medieval!))
Photo from: Beauty & Sadness 
½ tsp coriander seed
1 tsp cumin
1 onion quartered
1 whole onion
3 c shelled fava beans
1 sliced garlic clove
½ tsp fennel
1 tbsp flour

Preparation

Cut the meat, fat and tripe from a yearling lamb into chunks. Put the pieces in a pot with 1 tsp salt, 1 tbsp oil, chopped onion and brown, stirring occasionally until the moisture from the meat evaporates and it is sealed. Then add hot water for the broth, pepper, coriander seed, ½ tsp cumin, and gently boil until meat is tender about 1 ½ hrs. Make a gravy with 1 c of broth and flour.

Wash fava beans with hot water. Put ¾ c water in a pan and bring it to a boil. Add the fava beans and boil until the bean inside the outer skin is bright green and firm but not hard, about 1 to 2 minutes. Drain the favas and immediately place in the ice water bath until cool. Peel the light green skin from each bean to reveal two bright green inner halves, discard the skins, and place the beans in a medium bowl.

Heat 4 tbsp of the olive oil in a large frying pan over medium heat. Add the garlic, the quartered onion, season with salt, ½ tsp cumin and fennel. Cook, stirring occasionally, until fragrant, about 30 seconds. Add the fava beans and stir to coat with oil. Add ¾ c water and bring to a boil. Reduce the heat to low, cover, and simmer for 10 minutes. Remove the lid and continue to simmer, stirring occasionally, until the beans are tender, about 10 minutes more. (Add more water as needed, a tablespoon at a time, to keep the beans from sticking to the pan.)

When the habas are cooked and put them with the other ingredients cooked with them into a food processor adding broth from the lamb if needed and purée. Season with salt and set aside but keep warm. Serve on a platter with the lamb and gravy.

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