📝 About This Recipe
Originating from the Rif mountains and bustling souks of Morocco, Bissara is a soul-warming comfort dish that blurs the line between a thick soup and a rich dip. Traditionally enjoyed for breakfast or as a street-food staple, this vibrant puree transforms humble dried fava beans into a velvet-smooth masterpiece infused with garlic and cumin. It is a testament to the magic of Moroccan simplicity—nourishing, rustic, and profoundly flavorful when finished with a generous pour of liquid gold olive oil.
🥗 Ingredients
The Base
- 500 grams dried split fava beans (peeled/skinned, rinsed thoroughly until water runs clear)
- 6-8 pieces garlic cloves (peeled and left whole)
- 6-7 cups water (or vegetable stock for extra depth)
The Aromatics & Seasoning
- 1/4 cup extra virgin olive oil (plus extra for finishing)
- 1.5 tablespoons ground cumin (high quality for best aroma)
- 1 teaspoon sweet paprika (adds a subtle earthy sweetness)
- 1/4 teaspoon cayenne pepper (optional, for a hint of warmth)
- 1-2 teaspoons sea salt (to taste)
- 1/2 piece fresh lemon juice (squeezed fresh to brighten the flavors)
The Garnish
- 2 tablespoons extra virgin olive oil (the best quality you have)
- 1 pinch ground cumin (for dusting)
- 1 pinch smoked paprika or chili flakes (for a pop of color and heat)
- 1 tablespoon fresh parsley (finely chopped)
👨🍳 Instructions
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1
Place the dried split fava beans in a large bowl and rinse them under cold running water multiple times. Rub the beans between your hands to remove any excess starch until the water transitions from cloudy to clear.
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2
Transfer the rinsed beans to a heavy-bottomed pot or a Dutch oven. Add the whole garlic cloves and pour in 6 cups of water or stock.
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3
Bring the mixture to a boil over medium-high heat. As it begins to boil, you will see a white/grey foam rise to the surface; use a slotted spoon to skim this off carefully and discard it for a cleaner flavor.
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4
Once the surface is clear, reduce the heat to low. Partially cover the pot with a lid, leaving a small crack for steam to escape. Simmer gently for 45 to 60 minutes.
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5
Check the beans periodically. They are ready when they are completely tender and fall apart easily when pressed against the side of the pot with a spoon.
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6
If the water level drops too low before the beans are soft, add an extra cup of boiling water to keep them submerged.
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7
Remove the pot from the heat. Using an immersion blender, puree the beans and garlic directly in the pot until the mixture is silky smooth. If you prefer a more rustic texture, you can use a potato masher or a whisk.
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8
Return the pot to low heat and stir in the 1/4 cup of olive oil, ground cumin, paprika, cayenne, and salt.
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9
Allow the Bissara to simmer for another 5-10 minutes. This 'second cook' helps the spices meld with the bean puree. If the consistency is too thick (like mashed potatoes), whisk in a little more hot water until it reaches a thick, pourable dip consistency.
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10
Stir in the fresh lemon juice at the very end to provide a necessary acidic lift that cuts through the richness of the legumes.
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11
Taste and adjust the seasoning, adding more salt or cumin if desired.
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12
Ladle the warm Bissara into shallow bowls. Use the back of a spoon to create a spiral indentation on the surface.
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13
Generously drizzle the high-quality finishing olive oil into the indentations, and dust with a final pinch of cumin and paprika for a professional, appetizing look.
💡 Chef's Tips
Always use split fava beans that have already been peeled; using whole beans with skins will result in a bitter taste and gritty texture. Don't be shy with the olive oil—it is as much an ingredient as the beans themselves and provides the essential mouthfeel. If the Bissara thickens too much as it cools (which it will), simply whisk in a splash of warm water when reheating to restore the creaminess. For a deeper flavor profile, try roasting the garlic cloves in their skins before squeezing the paste into the simmering beans. Be careful not to over-salt at the beginning; the flavors concentrate as the water evaporates, so season mostly at the end.
🍽️ Serving Suggestions
Serve warm with plenty of crusty Moroccan Khobz or toasted sourdough bread for scooping. Pair with a side of spicy Harissa paste for those who enjoy a significant heat kick. Accompany with a plate of brined olives, sliced radishes, and fresh mint tea for a traditional Moroccan breakfast spread. Top with a few toasted pine nuts or fried shallots for an added textural crunch. Serve as a side dish alongside grilled lamb chops or roasted chicken.