A thick, hearty Moroccan soup made from dried split fava beans blended smooth and seasoned with cumin, paprika, and generous amounts of olive oil, a beloved winter street food.
Nutrition & Info
Instructions
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1
Rinse the dried split fava beans and place them in a large pot with water and whole garlic cloves, bringing to a boil and simmering for 45 minutes until completely soft.
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2
Blend the cooked beans and garlic with an immersion blender until smooth and creamy, adding more water if needed to reach your desired soup consistency.
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3
Stir in cumin, paprika, cayenne, olive oil, and salt, then simmer for another 10 minutes to let the flavors meld together.
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4
Serve hot in bowls with a generous drizzle of olive oil, an extra sprinkle of cumin and paprika on top, alongside warm crusty bread for dipping.
Did You Know?
Bessara is considered the breakfast of the working class in Moroccan cities, sold from street carts in the early morning hours for just a few dirhams a bowl.
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