Moroccan Bissara with Dried Fava Beans and Olive Oil
Bissara is the ultimate Moroccan winter dish, especially on cold mornings. It’s simple and cheap, yet filling and comforting: just a generous drizzle of olive oil, a pinch of cumin and a touch of chili turn it into a full meal.
It all comes down to the dried fava beans, which are simmered until they fall apart completely, then mashed smooth. The longer the beans cook, the silkier the texture becomes. You eat it by dipping in Moroccan bread, and that’s all you really need.
Moroccan Bissara with Dried Fava Beans and Olive Oil
المقادير
Method
- Drain the soaked fava beans and rinse them well.
- Put the beans and garlic in a pot, cover generously with water and bring to a boil over medium heat until they fall apart completely (about an hour).
- Add the cumin, paprika, salt and a little olive oil.
- Blend the beans thoroughly with a blender or potato masher until smooth and thick, adding hot water to reach the consistency you want.
- Let it simmer gently for a few minutes, stirring, until everything is well combined.
- Serve hot in bowls with a sprinkle of cumin and paprika, a drizzle of olive oil and bread.
ملاحظات
Adjust the water to the thickness you like; bissara firms up as it cools.
Good olive oil and cumin are the secret to its flavor.
Frequently asked questions
Can bissara be made with fresh fava beans?
The traditional version uses dried split fava beans, but there are also versions made with split peas.
Why does bissara thicken after it cools?
Because the starch in the beans sets when cold; just reheat it with a little water to make it creamy again.
What is bissara served with?
Hot, with olive oil, cumin, paprika and Moroccan bread for dipping.
Photo: Wikimedia Commons — CC BY-SA
