Bissara is a beloved Moroccan staple that transforms humble dried beans into a velvety, aromatic soup. This nourishing dish has warmed Moroccan homes for generations, especially during the winter months. While traditionally served for breakfast with fresh bread, it’s perfect for any meal when comfort food is calling.
Ingredients
For the Soup Base
- 1 cup dried fava beans, peeled
- 1 cup dried split peas (yellow or green)
- 3 cloves garlic, peeled and lightly crushed
- 3 tablespoons extra virgin olive oil, plus more for serving
- 1 teaspoon ground cumin, plus more for garnish
- 1 teaspoon paprika
- 1 teaspoon turmeric powder
- 1 teaspoon salt (adjust to taste)
- 6 cups water (adjust for desired consistency)
For Garnish
- Extra virgin olive oil (good quality for drizzling)
- Ground cumin
- Cayenne pepper or paprika (optional, for heat)
- Flaky sea salt
- Fresh cilantro or parsley, finely chopped
- Moroccan bread or any crusty bread for serving
- Mixed olives (optional, for serving)
Instructions
Traditional Stovetop Method
- Inspect the beans: Sort through your fava beans and split peas to remove any debris. Rinsing is optional but not necessary.
- Combine ingredients: In a large, heavy-bottomed pot, add the fava beans, split peas, crushed garlic cloves, olive oil, cumin, paprika, turmeric, and salt.
- Add water: Pour in 6 cups of water, or enough to cover the beans by at least two inches.
- Cook to perfection: Bring to a boil over medium-high heat. Once boiling, reduce heat to medium-low, cover partially, and simmer for 35-45 minutes, stirring occasionally. The beans are ready when they’re completely soft and starting to break down naturally.
- Cool slightly: Remove from heat and let cool for 10 minutes before blending. This prevents splattering and helps achieve a smoother texture.
- Blend: Using an immersion blender, puree the soup until smooth and velvety. If using a regular blender, work in batches for safety.
- Adjust consistency: If the soup is too thick, add warm water a little at a time until you reach your preferred consistency.
- Taste and adjust: Season with additional salt if needed.
Pressure Cooker/Instant Pot Method
- Follow the same preparation steps as above, but cook on high pressure for 18 minutes with natural pressure release. The cooking time makes soaking unnecessary!
Serving Suggestions
Serve Bissara hot in shallow bowls with these traditional garnishes:
- A generous drizzle of quality olive oil (creates beautiful golden pools on the surface)
- A sprinkle of ground cumin
- A dash of cayenne or paprika for those who enjoy heat
- A pinch of flaky sea salt
- Fresh herbs if desired
Always accompany with warm Moroccan Msemen flatbread for dipping—this is the traditional Moroccan way! A glass of sweet Moroccan mint tea makes the perfect complement to this hearty dish.
Chef’s Notes
- No soaking required: Unlike many bean recipes, traditional Bissara doesn’t require pre-soaking the beans. If you do choose to soak them, cooking time will decrease to about 25 minutes.
- Bean variations: You can make this with only fava beans or only split peas if preferred. The combination provides the best texture and flavor.
- Consistency matters: Authentic Bissara can range from porridge-thick to soup-like. Adjust the water to achieve your preferred texture.
- Make ahead: Bissara tastes even better the next day as flavors deepen. Store refrigerated for up to 3 days.
- Region to region: In northern Morocco, Bissara is often thicker and served more as a dip than a soup.
Enjoy this taste of Morocco that brings warmth and comfort with every spoonful!
Serves 6-8 Preparation
time: 5 minutes
Cooking time: 35-45 minutes
Total time: 40-50 minutes
More Moroccan Recipes You’ll Love
If you enjoyed this traditional Bissara recipe, explore more authentic Moroccan flavors with these delicious dishes:
- Delicious Classic Moroccan Harira – Another beloved Moroccan soup with rich flavors
- Moroccan Chicken Tagine in 15 mins – A quick and flavorful main dish
- Authentic Moroccan Zaalouk – A delicious eggplant and tomato dip
- Discovering the Flavors of Morocco – Explore the rich culinary heritage of Morocco
External Resources
- UNESCO recognition of Moroccan cuisine as part of the Mediterranean diet’s cultural heritage
- Legumes in Mediterranean diets: research from Oldways Preservation Trust on the importance of dishes like Bissara in healthy eating patterns
