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Bissara
Also known as بيصارة · bessara · besarah · fava bean soup
Dried broad beans or split peas blended smooth with garlic and cumin, finished with olive oil and paprika. Thick enough to hold a spoon.
Typical serving
300 kcal
usually 230–380 kcal
 Protein | 16 g |
|---|---|
 Carbs | 40 g |
 Fat | 9 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- a blender
- soak the beans overnight
Ingredients
Serves 2 · dimmer marks are storecupboard
- 180gdried split broad beans
- 4garlic cloves
- 2 tbspolive oil
- 2 tspcumin and paprika
- 1lemon
- 1 handfulbread to dip
Method
4 steps
soak · 8 hours walk awayBeans in cold water overnight, then drained and the loose skins picked out.
boil · 50m walk awayCooked with the garlic in plenty of water until they are falling apart entirely.
blend · 4mBlitzed with some of the cooking water until it is thick enough that a spoon stands a moment before it falls.
finish · 3mCumin, olive oil poured over generously and paprika dusted on top, with lemon and bread. A Moroccan winter breakfast, eaten before the day starts.
Worth knowing
A Moroccan winter breakfast, sold from street stalls and eaten with bread before the day starts.
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