Bissara (بيصارة (bissara))
Overview
Bissara is a thick, creamy soup of dried split fava beans, popular in Morocco as a cheap, warming breakfast or lunch in winter. The beans are simmered with garlic until they fall apart, then puréed and seasoned with cumin, paprika and salt. Each bowl is finished with a generous pour of olive oil and an extra sprinkle of cumin and chilli, and eaten with bread. In northern Morocco, it is often made with dried peas. It is filling, vegan and full of flavour.
History
Fava beans are one of the oldest crops of the Mediterranean and North Africa, and purées of dried beans have been eaten in the region for thousands of years. Bissara is made in Morocco and Egypt, where a green herb version is popular. In Moroccan cities it is sold from street stalls in the morning, especially in cold months.
Main ingredients
Dried split fava beans, garlic, cumin, paprika, olive oil, lemon. The soup is built on fava bean purée and is usually served hot. Diet: vegan; usually gluten-free.
Explore: Bean soups · More soups from Morocco
Recipe
Method
- 1
Soak the beans for a few hours and drain.
- 250 min
Simmer with garlic in the water for about 50 minutes until very soft.
- 3
Blend until smooth and season with cumin, paprika and salt.
- 4
Serve with plenty of olive oil, more cumin and lemon.
- ✓
Serve. About 1h 10m from start to bowl.
Pictures
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
