Moroccan Bissara Recipe (Fava Beans Soup)
Moroccan Bissara is one of Morocco’s most beloved traditional dishes, known for its simplicity, rich flavors, and heartwarming texture. This authentic Moroccan Bissara recipe has been passed down for generations, bringing warmth and nourishment to Moroccan households, especially during the colder months. Made primarily with fava beans or split peas, it transforms humble ingredients into a creamy, protein-rich soup that pairs beautifully with crusty Moroccan bread.
This easy Moroccan Bissara recipe is a must-try for anyone looking to experience the true essence of Moroccan cuisine. It’s a comforting dish often served for breakfast or lunch, particularly in the northern regions of Morocco, where locals enjoy it as street food, topped with olive oil and a generous sprinkle of cumin. Whether you serve it as a thick soup or a dip, Moroccan Bissara is always satisfying and incredibly flavorful.
One of the best things about Moroccan Bissara is how versatile it is. Whether you choose to make it the traditional way on the stovetop or opt for a quicker version in a pressure cooker, this recipe delivers an irresistible balance of earthy, garlicky, and slightly smoky flavors. It’s also naturally vegan and gluten-free, making it an excellent choice for those following a plant-based diet.
If you’re looking for a traditional Moroccan recipe that’s both delicious and easy to make, this authentic Moroccan Bissara is the perfect dish to try. Serve it steaming hot, drizzled with olive oil, garnished with fresh herbs, and accompanied by a piece of warm khobz (Moroccan bread) for the ultimate experience.
Moroccan Bissara Recipe (Fava Beans Soup)
Ingredients
- 2 cups dried split fava beans
- 5 cups water
- 1 head of garlic
- 1 tsp salt
- Cumin to taste
- Paprika to taste
- Olive Oil to taste
Instructions
- In a large pot or pressure cooker, combine the fava beans with water, salt, and garlic.
- Put on the lid, and cook on high pressure for 20 to 25 minutes or bring to a boil or simmer for 45 minutes until the beans are cooked.
- Once the bans are cooked, drain the head of garlic and remove it.
- Use an immersion blender to blend the soup until smooth and creamy. If using a regular blender, allow the soup to cool slightly before blending in batches.
- Pour the soup back into the pot and bring it to a boil. Cook it until it reaches the desired consiconsistency over medium heat.
- Ladle the soup into serving bowls or plates. Drizzle over it olive oil, then top it with some cumin and paprika.
- Serve it hot with some bread and enjoy!