Moroccan Bissara with Olive Oil and Cumin
Bissara, this creamy fava bean soup, is a treasure of Moroccan cuisine, often enjoyed for breakfast or as a starter. You'll love its velvety texture and aroma of olive oil and cumin. It's a simple, economical, and comforting recipe. For an authentic tagine, you need to master basic spices like cumin, paprika, and saffron. Here, cumin is king. Feel free to adjust the garlic to your taste. A vegetarian dish that warms hearts and tables.
Ingredients
- Dried peeled fava beans250 g
- Garlic4 cloves
- Extra virgin olive oil4 tbsp
- Ground cumin1 tsp
- Sweet paprika1/2 tsp
- Salt1 tsp
- Water1 liter
Instructions
- 1
The day before, soak the dried fava beans in plenty of cold water.
- 2
On the day, drain the beans and place them in a pot with water, peeled garlic, and salt. Bring to a boil.
- 3
Reduce heat and simmer for 25-30 minutes, until the beans are very tender and easily mash.
- 4
Remove from heat and blend with an immersion blender until smooth and homogeneous. Add a little hot water if the soup is too thick.
- 5
Adjust salt, then pour into bowls. Drizzle generously with olive oil, sprinkle with cumin and paprika.
- 6
Serve hot, accompanied by Moroccan bread or msemen.
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