Bissara 4 tablespoons of oil 1 lb. beef ¾ lb. broad beans 6 cloves of garlic 1 teaspoon of coriander seed Heat the oil in a saucepan. Cut the beef into pieces and cook it in the oil. When it is brown, add the broad beans, garlic, coriander seed, and salt. Cover with hot water. Put a lid on the pan and cook in a slow oven for four hours. To Serve: Pour the liquor and the broad beans which have cooked almost to a purée, into a dish and arrange the pieces of meat on top. This may be served with pilaff or a pureée of potatoes. From "Middle Eastern Cooking" by Patricia Smouha middle eastern recipe index christina m k al-sudairy buy the book!