Bissara is a Moroccan popular dish prepared from dried and peeled fava-beans or split peas ( for a greener color). This dish is traditionally served for breakfast, lunch and even dinner…It’s light,creamy and somehow refreshing.
Go back to the roots and nourish your soul with this special Moroccan soup or dip, whether you call it bissara or payssar( the northern way to call it) ! This is by far one of the best soups that will warm the cockles during cold weather…What I mostly love about this soup is its texture and the way tou can easily turn it into a creamy dip by not adding water…
This hearthy soup reminds me of home, my father makes it a lot and loves to top it with cumin and olive oil. As for me, I used to hate Bissara until the day I tried it on a trip road to Tetouan ( north of Morocco). Appearantly, it was a mixture of both fava-beans and split peas… It had this rich flavor of cumin and the sweetness of olive oil But serving spiced black olives with garlic and herbs as a side dish was pure exquisiteness!
Try it now yourself and get to experience the morrocan cuisine!
- 500 g of dried fava beans or split peas.
- 3 tbs olive oil
- 2 tbs cumin
- 1 tbs paprika
- 2 to 3 cloves of garlic
- pinch of Salt
- Water (enough to cover the beans)
- Cook the beans in water with salt and garlic cloves until they are soft. ( for 15 to 20 minutes)
- Add the spices and let it simmer for 15 minutes ( add water if needed).
- Use a blender to mix it, serve it hot with more cumin, paprika, olive oil and maybe some bread!