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Bites Fil Beit: Bisara – Black bean paste - Daily News Egypt

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Bites Fil Beit: Bisara – Black bean paste

We love food. We love the real, down to earth, tried-and-tested, handed-down-through-the-generations, local Egyptian food. Here is your chance to learn how to make these local delicacies in your own home. And just so you know what to ask for, we have added how to say the ingredients in Arabic. No more excuses, off to the souq!

Bites Fil Beit: Bisara – Black bean paste



  • 1/2 kg black beans – bi-sa-ra
  • 3 bunches coriander – koz-ba-ra
  • 3 bunches parsley – ba’-doo-nis
  • 4 garlic cloves – tom
  • 4 onions, minced – ba-sal
  • dry mint leaves – ne’-na’
  • 2 chicken stock cubes – ma-gi fe-rakh
  • 4 cups water – may-ya


  • Clean and wash the beans. Put the beans and water in a deep pan on a medium heat until they boil. Add the stock cubes, garlic, coriander, onions, and parsley. Leave to boil until beans are cooked.
  • Add the mint leaves right before the beans are fully cooked. Remove from heat and leave to cool.
  • Pour the content of the pan in a blender and blend until a puree is formed. Divide the bisara over small serving plates. This plate can be served both hot or cold.


The bisara has the texture of a thick soup when it is hot. It becomes firmer, like rice pudding, when you leave it to cool.



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