Bissara
Northern Moroccan dried fava bean soup: cooked down to a thick, smooth, almost porridge-like texture, served with a deep slick of olive oil, cumin and chilli on top. Street-food breakfast in Chefchaouen and Fez; eaten with bread for dipping.
Overview
Skinned dried fava beans (or split peas as a substitute) simmer with garlic, cumin and a small amount of paprika until they completely break down. The soup is blended smooth, thinned to taste, and served with each bowl getting a generous topping of olive oil, ground cumin, paprika and chilli flakes. Bread is essential.
Ingredients
Soup
- 350 g dried split fava beans (skinned; soaked overnight) or yellow split peas
- 1 ½ litres water
- 6 garlic cloves (crushed)
- 1 tablespoon ground cumin
- 1 teaspoon sweet paprika
- 1 teaspoon salt
- 4 tablespoons olive oil
- 1 lemon (juice)
To finish (per bowl)
- Extra-virgin olive oil
- A pinch of ground cumin
- A pinch of paprika
- Chilli flakes (optional)
- Crusty bread
Method
Stage 1 - Cook the beans
- Drain the soaked beans.
- Place in a heavy pan with the water, garlic, cumin, paprika and salt.
- Bring to the boil; reduce to a simmer; cover loosely.
- Cook 50-60 minutes until the beans have completely fallen apart (or longer for older beans). Top up with water if it threatens to dry out.
Stage 2 - Blend
- Blend the soup smooth with a stick blender (or in batches in a jug blender).
- The soup should be thick - porridge-like - but pourable. Add hot water to thin to your preferred consistency.
Stage 3 - Season
- Stir in the olive oil and lemon juice.
- Taste; adjust salt, cumin and lemon.
Stage 4 - Serve
- Ladle into wide bowls.
- Top each with a deep slick of olive oil, a pinch of cumin, a pinch of paprika and chilli flakes if using.
- Serve with warm bread for dipping.
Notes
- Skinned fava beans: "Split fava beans" or "split broad beans" - sold dried at North African and Middle Eastern grocers. Whole favas need their tough skins removed; not worth the effort here.
- Yellow split peas as substitute: Give a milder, paler bissara - still good but not authentic.
- Olive oil at the end: Drizzle generously. The oil is the second main ingredient in flavour terms.
Storage
- Keeps 4 days refrigerated; thickens to almost solid in the fridge - loosen with hot water on reheat.
- Freezes 3 months.
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