Revisiting Ancient Palestine Flavors: Broad Bean and Jute Mallow Dip

Food is the only experience to be explored and enjoyed by the rich man and the poor. 

Cuisines worldwide have their own benefits and healthy nature that make them continue with their ancient roots. They have had their own customs, traditions, and seasons for centuries but in the long run, some would have diminished. One such ancient cuisine that is seen diminishing is Palestine’s dish broad bean and jute mallow dip.

Fighting through the decades of dispute, this under-represented cuisine might have strayed off many dishes in its journey. 

A centuries-old cuisine that affected many cultures and businesses, Palestine cuisine has a menu that strongly has its roots in tradition and local ingredients. Also, some of the chefs are battling tough to bring Palestinian tastes to more appetite worldwide. 

Palestinian food has always been attached to the land, as they have a farming background. Before rice was introduced, they cooked with wheat, cracked wheat, bulgur, lentils, and pulses. It has been a lot about rummaging greens, herbs, roots, and leaves, even flowers have become part of a diet.

Whatever vegetables or fruit is sprouting during a specific season, Palestinians made use of it more. Another constant thing in their kitchen is that almost a lot of dishes are made with cooked yogurt by properly stirring the yogurt constantly in low heat. 

Let’s see what this ancient dish of bread bean along with jute mallow dip is about.

It is also called Najla’s Besara. Recently it started to shrink as other modern cuisines influenced the taste preferences of the younger generation. it is an unremembered Palestinian dish prepared using Molokhia.

However, today we are going to revisit this mouthwatering ancient cuisine and make sure that not only the taste but also the dish lingers on. 

How to Prepare Najla’s Besara (or Bread Bean with Jute Mallow Dip) 

This dish takes about 25 minutes as preparation time. And cooking time takes about 50 minutes.

Ingredients:

Dried Broad Beans – 250 gms

Olive oil – 120 ml

Onion – 1 large / sliced

Garlic – 5 cloves, crushed

Jute mallow – 150 gms

Ground cumin – 1 tbsp

Ground Coriander – 1 tbsp

Salt – as required

Lemon – 1 squeezed

Red Chilli – 1 finely chopped

Method:

  • Soak the dried beans in a bowl of water overnight.
  • Put the soaked beans in a large saucepan of boiling water and boil for 30 minutes.
  • Heat the olive oil in a frying pan and fry the sliced onions and crushed garlic till it turns golden color. Then set it aside.
  • When the beans are cooked and softened, there will be less water in the saucepan. In that saucepan, add Molokhia (jute mallow), cumin, and coriander. 
  • Add salt then mix. 
  • Next, add half the fried onions and mix it. Use a blender to puree the mixture. Check for the salt in the recipe and season it.
  • Transfer to a serving bowl, pour some olive oil, squeeze the lemon juice over the recipe and garnish it with chilies and the remaining fried onion. 

Tips:

  • It is eaten warm but is perfect when eaten cold. 
  • Can use frozen chopped Molokhia if you can’t find dried Molokhia.
  • It can be substituted with chickpeas instead of broad beans.
  • Although there will be a difference in flavor it is equally delicious. 
Priya
I, Priya Nagarajan, is a past Assistant Professor, mentor, tutor, counselor. Writing has always been a passion of mine and so changed my path to my passion. I believe language is the best way to convey your thoughts and dreams to get the results. I believe it takes a personal approach to reach individual success. I write with a flair for creativity and a keen eye for the professional.

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