Egyptian Besilla | Peas & Carrots Stew

Egyptian Besilla | Peas & Carrots Stew

Egyptian besilla is a comforting vegan stew made with tender peas, carrots, and a blend of aromatic spices. The dish features sautéed onions and garlic, seasoned with paprika, cumin, and coriander, creating a rich, flavorful base. The addition of tomato paste and fresh tomatoes adds depth, while a squeeze of lemon juice at the end gives it a refreshing tang. Typically served over vermicelli rice, besilla is a simple yet satisfying dish that highlights the vibrant flavors of Egyptian cuisine.

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Ingredients

(Seasonings should be added to taste.)

For the Sauce:

• olive oil

• 1 yellow onion, chopped

• 6 garlic cloves, minced

• paprika

• ground coriander

• ground cumin

• sea salt

• black pepper

• white pepper

• 1 tablespoon tomato paste

• 1 tomato, chopped

• 3 cups water

For the Stew:

• 2 carrots, diced

• 16 ounces peas

For Serving:

• fresh lemon juice

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Instructions

Prepare the Sauce

Start by heating olive oil in a pot over medium heat. Add diced onions and fry them until they become soft and translucent. Then, add minced garlic and cook until fragrant and golden brown.

Season the mixture with paprika, ground coriander, ground cumin, sea salt, black pepper, and white pepper. Stir it well to coat the onions and garlic evenly with the spices.

Add the tomato paste and diced tomatoes to the pot. Mix everything together thoroughly, then pour in the water. Bring the mixture to a medium-low simmer and let it cook for about 15 minutes to allow the flavors to meld together.

Build the Stew

Add fresh diced carrots to the pot. Let them cook for about 10 minutes, or until they become fork-tender. Once the carrots are cooked, stir in the peas and allow the stew to reach a simmer. Let the peas cook for a few more minutes until tender and heated through.

Serve and Enjoy

Serve the delicious besilla over vermicelli rice. Finish by squeezing fresh lemon juice on top to enhance the flavors, and enjoy this comforting vegan dish!