Egyptian Besilla

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EGYPTIAN BESILLA | PEAS & CARROTS STEW

Yield 4

Prep time

15 Min

Cook time

35 Min

Total time

50 Min

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

For the Tomato Sauce:

• olive oil
• 1 yellow onion
• 6 garlic cloves
• smoked paprika
• ground coriander
• ground cumin
• sea salt
• black pepper
• 1 tablespoon tomato paste
• 1 tomato
• 3 cups water

For the Stew:

• 2 carrots
• 1 pound peas

For Garnish:

• fresh lemon juice

Instructions

Prepare the Tomato Sauce:

1. Heat a drizzle of olive oil in a large pot over medium heat.
2. Sauté 1 chopped yellow onion until softened and translucent.
3. Add 6 minced garlic cloves and cook until fragrant and lightly golden.
4. Season with paprika, ground coriander, ground cumin, sea salt, black pepper, and white pepper.
5. Stir well to evenly coat the onions and garlic with the spices.
6. Mix in 1 tablespoon tomato paste and 1 chopped tomato until fully combined.
7. Pour in 3 cups water and stir well.
8. Bring the mixture to a gentle simmer and cook for 15 minutes to allow the flavors to develop.

Build the Stew:

1. Add 2 diced carrots to the simmering sauce.
2. Cook for about 10 minutes, or until the carrots are fork-tender.
3. Stir in 1 pound peas and bring the stew back to a simmer.
4. Cook for a few more minutes until the peas are tender and heated through.

Serve:

1. Serve Egyptian besilla alongside or on top of vermicelli rice.
2. Squeeze fresh lemon juice over it and enjoy.

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