Moroccan Fava Bean Soup (Bissara)
Bissara is a classic Moroccan soup with roots stretching back centuries. Originating in the northern mountainous regions, it was traditionally a winter dish. It is made from dried fava beans and seasoned with warming spices.
Today, the soup is prepared to ensure a rich flavor profile and a perfectly smooth, pureed consistency.
Preparation time: Overnight soaking for the beans; approx. 45 minutes to cook the soup
Difficulty: Easy
Serves: 4
Ingredients:
250 g dried fava beans
1 medium onion
4–5 garlic cloves
1 tsp paprika
1 tsp ground cumin
0.25 tsp ground black pepper
0.5 tsp ground coriander
0.25 tsp ground nutmeg
0.5 tsp ground turmeric
Sea salt to taste
Olive oil for serving
Good-quality bread for serving
Instructions:
- Soak the fava beans in cold water overnight.
- Place the soaked fava beans, the onion (cut into wedges), and the garlic cloves into a pot and boil for about 30 minutes.
- Add the seasonings: ground cumin, paprika, ground black pepper, ground nutmeg, and ground turmeric.
- Transfer the mixture to a blender and process until completely smooth. Pour the smooth soup back into the pot and bring to a boil over low heat. The soup’s consistency can vary, from the thickness of sour cream to that of a spread. Bissara is often served with bread, used as a spread.
- Add salt if needed; when serving, drizzle with olive oil and sprinkle with paprika powder.
Serve with toasted, crusty bread.
Ready!!
