Moroccan Bessara Recipe
Bessara (or bissara) is a Moroccan pureed bean dish made from dried fava beans, garlic, olive oil, and Moroccan spices.
- 12 oz. dried split fava beans (about 2.25 cups)
- ⅓ cup olive oil
- 6 to 7 cloves garlic (crushed)
- 6.5 cups water
- 2 tsp paprika
- 2 tsp ground cumin
- 1.5 tsp salt (or to taste)
- 1 to 2 tbsp lemon juice (or to taste; optional)
- salt
- cumin
- ground cayenne
- harissa
- olive oil (extra virgin)
- 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 overnight.
- Drain the soaked beans and remove skins, if any.
- Place the beans in a pot and add the water, olive oil, garlic, and spices.
- 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 table.
- 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.
It's popular both as street food and as a family meal, especially in the north of Morocco.Although traditionally a bit bland, garnishing bessara with cumin, cayenne pepper or harissa, and a generous drizzle of good olive oil quickly elevates the humble dish into tasty comfort food. All can be offered on the side as condiments.Serve the puree on the thick side as a dip or thinned as a soup for breakfast, dinner, or anytime in between.Allow time for overnight soaking of the beans. Components 12 oz. dried split fava beans (about 2.25 cups) ⅓ cup olive oil 6 to 7 cloves garlic (crushed) 6.5 cups water 2 tsp paprika 2 tsp ground cumin 1.5 tsp salt (or to taste) 1 to 2 tbsp lemon juice (or to taste; optional) salt cumin ground cayenne harissa olive oil (extra virgin) Method Place the dried split fava beans in a bowl and cover with several inches of cold water.
Drain the soaked beans and remove skins, if any. Place the beans in a pot and add the water, olive oil, garlic, and spices.
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.
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. Taste and adjust salt, keeping in mind that condiments will add savor at the table. 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.
