Name: Bissara (بيصارة)
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 9 h 45 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 500g dried split fava beans, rinsed and soaked overnight; 1.5 liters water, plus more as needed; 5 garlic cloves, peeled and lightly crushed; 1 tsp ground cumin, plus more for serving; 1 tsp sweet paprika, plus more for serving; 1/2 tsp ground ginger; 1/4 tsp cayenne or hot paprika, optional; 2 tsp sea salt, or to taste; 80ml extra-virgin olive oil, plus more for serving; 1 lemon, cut into wedges, optional; Round khobz, for serving

Question 1

How long do I soak fava beans for bissara?

Accepted Answer

Soak 500g dried split fava beans overnight in plenty of cold water before making bissara. Overnight soaking helps the split fava beans cook evenly during the 60 to 90 minute simmer, which gives the Moroccan fava bean puree a smooth texture instead of a grainy one.

Question 2

How do I know when fava beans are cooked enough for bissara?

Accepted Answer

The split fava beans are ready for bissara when they collapse easily between your fingers and the garlic cloves have softened into the pot. This takes 60 to 90 minutes at a gentle simmer in 1.5 liters water, with the heavy pot partly covered.

Question 3

Why is my bissara grainy instead of smooth?

Accepted Answer

Bissara turns grainy when the dried split fava beans are old, under-soaked, or not simmered until fully collapsed. Buy dried fava beans from a shop with good turnover, soak them overnight, and cook them until soft before blending with cumin, paprika, olive oil, and salt.

Question 4

How thick should Moroccan bissara be?

Accepted Answer

Moroccan bissara should pour thickly from a spoon, like warm cream, not like broth. After blending the fava beans, garlic, cumin, paprika, ginger, salt, and olive oil, loosen the puree with hot water little by little until it sits between soup and dip.

Question 5

Can I make bissara with whole dried fava beans instead of split fava beans?

Accepted Answer

Yes, you can make bissara with whole dried fava beans, but they need a longer soak and more time on the stove than split fava beans. Peel any skins that loosen after soaking, then simmer until the beans fully soften before pureeing the Moroccan fava bean soup.

Question 6

How do I store and reheat bissara?

Accepted Answer

Store bissara in an airtight container in the refrigerator for up to 3 days. Reheat the Moroccan fava bean puree gently over low heat with a splash of water to loosen it, then finish with fresh extra-virgin olive oil, ground cumin, and sweet paprika before serving.

Ingredient	Quantity
dried split fava beansrinsed and soaked overnight	500g
water	1.5 liters, plus more as needed
garlic clovespeeled and lightly crushed	5

Culinary Explorer

Bissara (بيصارة)

Ingredients

dried split fava beans

water

garlic cloves

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