Bissara
Bissara, from above
VegVeganFes

Bissara

Velvety fava bean soup with olive oil, cumin and paprika. Morocco's warming winter breakfast.

60 minTime
12 gProtein each
mildSpice
8hPlan ahead. Soak for 8 hours first; the 60 minutes come after.
The street breakfast2 chapters · 1 min read

Make it your way

Grandma's waySplit fava, garlic, olive oil, cumin and paprika.
The original
314kcalsame
12 gproteinsame
9 gfibresame
60minutessame

Classic bissara.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Cooked fava beans (fava beans)250 g dried split fava, soaked and cooked (about 600 g cooked)
Garlic5 cloves
Olive oil4 tbsp, plus more to serve
Cumin powder (ground cumin)2 tsp
Paprika2 tsp
Red chilli powder (indian red chili powder)a pinch
Lemon juice1 tbsp
Water2½ cups
Saltto taste

Method

4 steps
  1. 1Simmer the soaked split fava with garlic in the water until completely soft and collapsing.
  2. 2Blend with half the olive oil, cumin and salt until smooth, thinning with hot water to a thick soup.
  3. 3Reheat gently and finish with lemon juice.
  4. 4Ladle into bowls and top with a generous swirl of olive oil, cumin and paprika.
Serve it like this

Ladle into deep bowls, swirl in olive oil, dust with cumin and paprika, and serve with crusty bread and green olives.

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Make it a meal

What goes with Bissara: a bread or rice, a side, something to drink and something sweet.

Bread or rice Msemen75 min
On the side Moroccan carrot salad25 min
On the side Zaalouk45 min
A little snack Sfenj40 min
To drink Moroccan mint tea15 min
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