Bessara is prepared by soaking dried, peeled split fava beans overnight, simmering the soaked beans with garlic, olive oil, paprika, and cumin, then pureeing the mixture to the desired consistency. Dried split peeled fava beans are used to make bessara. Stray bits of brown skin are easily removed after soaking.
Moroccan Fava Bean (Broad Bean) Dip or Soup Recipe - Bessara. In both cases, crusty Moroccan bread is served on the side for dunking or scooping. Traditionally, bessara is enjoyed warm from a heated communal dish, but it may also be offered in individual bowls or deep plates. Garnish with additional cumin, paprika, salt, olive oil, harissa,...
This Moroccan fava bean soup (bissara soup) is creamy, full of flavor, and uses just a few simple ingredients before being pureed. This traditional fava bean soup recipe is naturally vegan and gluten-free. Like most Moroccan recipes, this one has a very special place in my heart.
Moroccan Bessara (or bissara) is a delicious, satisfying pureed fava bean dip or soup that’s popular street food as well as humble family fare. Although it’s enjoyed throughout the country, it’s especially popular in the north of Morocco, where it might be served as a standalone dish or as a side to fish.