Ful Nabed or Bissara

1. 1

   Fry the onions in 4 tablespoons olive oil until golden brown.

2. 2

   Simmer the drained beans in fresh water to cover together with the garlic for 1 1/2 hours, or until they are very soft, adding salt towards the end.

3. 3

   Drain, keeping the cooking water, then turn to a puree in a food processor, adding the juice of 1 lemon and sugar and enough of the cooking water to have a soft cream.

4. 4

   Fold in the fried onions and serve, spread on a large plate.

5. 5

   Sprinkle with 3 tablespoons olive oil, cumin, paprika or chili pepper, and dill or parsley.

6. 6

   Accompany with Arab or pita bread and pass round the spices and the bottle of olive oil for people to help themselves to more.

7. 7

   For a Turkish version called fava, add 2 large onions, cut in pieces, to the pan with the beans.

8. 8

   When cooked, drain and puree the beans with the onions.

9. 9

   Mix with 1/2 cup extra-virgin olive oil, salt, 2 teaspoons sugar, and the juice of 1 lemon.

10. 10

    Then pour into a moistened mold and chill for 8 hours.

11. 11

    It will become very firm.

12. 12

    Turn out and serve sprinkled with olive oil, chopped dill, and 1 red onion cut into thin slices.

13. 13

    A Tunisian version has 1 1/2 teaspoons tomato paste and 1 1/2 teaspoons harissa (page 464).

* Per serving · 4 servings · Values may vary.