Moroccan cuisine · Soups & Stews

Bissara

Velvety fava bean purée with cumin and olive oil – the warming, cult-status peasant dish.

Ingredients · for 4 servings

• 300 g dried, peeled fava beans (split fava beans)
• 5 garlic cloves
• 2 tsp cumin
• 1 tsp paprika
• 8 tbsp olive oil
• 1 lemon
• Salt
• 1 pinch chili powder

Instructions

1. Rinse the beans and bring to a boil with the whole garlic cloves in 1.2 l water.
2. Skim and simmer for 40–45 min, until the beans have completely fallen apart.
3. Season with cumin, paprika and salt.
4. Purée finely and thin with hot water to a smooth, soup-like consistency.
5. Serve with plenty of olive oil, lemon juice, cumin and chili – everyone seasons their own bowl.
6. With flatbread for dipping – in Morocco, the classic winter breakfast from the street stall.