Title: Puree of fava beans (byesar)
 Categories: Dips, Moroccan, Spreads, Vegetables
      Yield: 1 Recipe
 
    1/2 lb Dried fava beans
      3 ea Garlic cloves
      1 ts Cumin seeds
           Olive oil
           Water
           Salt, to taste
    1/4 ts Za'atar or thyme or
           Marjoram or oregano
 
  The night before, soak fava beans in 3 to 4 times their volume of cold
  water.  Discard any favas that float. The following day, drain, skin
  and cover with fresh water. Cook gently, with the garlic and cumin
  seeds, until the beans are tender (about 2 hours, depending upon the
  age and quality of the beans). Drain. Puree the beans in a food mill
  or an electric blender. Stir in enough olive oil, and a little water,
  to give the puree a soupy consistency. Sprinkle with salt to taste
  and beat well. Heat just before serving with a little more olive oil
  and a sprinkling of crushed za'atar. Serve with Arab bread and a bowl
  of "mixed spices" (ground cumin, cayenne and salt). Yield: 4 to 6
  servings.