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Moroccan Bessara is a delicious and nice bean dip/soup that is a very popular street food as well as a family meal eaten by many. It is eaten across Morocco but it is most popular in Northern Morocco .
Bessara Recipe
Bessara is made by soaking dried, peeled split fava beans overnight, seethe the soaked beans with garlic, olive oil, paprika, and cumin. Mix the mixture till desired quantity.
Traditionally the beans are cooked for several hours till they are broken down and then taken to the food mill to be grinded. However in modern times it does not have to be cooked for long as a blender can be used. It is so much easier and quicker and yields a smoother mixture.
If made thick, it is served as a soup from a community plate and accompanied with Moroccan bread. When made light, it is served in individual bowls, this is how the street version of the meal is served.
The major ingredients used in making this meal are the split fava beans, Olive oil, paprika, garlic and cumin.
Bessara
Ingredients
- 2 1/2 Cups Fava split Beans
- 1/3 cup Olive oil
- 7 pcs Garlic Cloves
- 6 cups Water
- 2 tsp Paprika
- 2 tsp Ground Cummin
- 1 1/2 tsp salt
- 2 tbsp lemon
Instructions
- Place the dried split fava beans in a bowl and cover with several inches of cold water. Leave to soak at least 8 hours or overnight2 1/2 Cups Fava split Beans
- Place the beans in a pot and add the water, olive oil, garlic, and spices1/3 cup Olive oil, 7 pcs Garlic Cloves, 6 cups Water, 2 tsp Paprika, 2 tsp Ground Cummin
- Bring the beans to a boil then reduce the heat and simmer, partially covered, until the beans are tender, about an hour
- Drain the beans in a strainer set over a bowl. Reserve the cooking liquids
- Puree the beans until smooth with an immersion blender, blender, or food processor, using as much reserved broth as needed to reach your desired consistency
- Stir in the lemon juice. Taste and adjust salt, keeping in mind that condiments will add flavor at the table2 tbsp lemon, 1 1/2 tsp salt
- At serving time, reheat the puree gently over medium-low heat. Serve the bessara as a dip or soup with olive oil, cumin, salt, and cayenne or harissa on the side as condiments
