Bissara

 Bissara — Morocco’s Winter Soul Food 🇲🇦

A humble bowl of warmth that has fed generations from the Rif mountains to the streets of Marrakech. Bissara is a thick, creamy fava bean purée — smoky with cumin, bright with paprika, always drenched in good olive oil. It’s cheap, filling, and unbelievably satisfying on a cold morning with hot bread.

I discovered this Moroccan staple on a trip and the good news is it is easy to make, dead cheap and delicious. After a bowl of it you will feel the energy to climb the Atlas mountains.

What is Bissara?

Traditional Moroccan fava bean soup, naturally vegan, high-protein, ultra-simple. Street vendors serve it steaming hot with cumin, paprika, harissa and extra virgin olive oil. Pure Berber comfort food.

Ingredients

(For 2–3 bowls)

250g dried split fava beans (broad beans) — soaked overnight if whole

3 cloves garlic

1 tsp ground cumin

½ tsp paprika (sweet or smoked)

Olive oil (be generous)

Salt

Optional: pinch of chili or harissa, preserved lemon peel (very Moroccan)

Method

1. Cook the beans

 Add beans, whole garlic cloves and salt to a pot. Cover with water. Simmer 35–45 min until completely soft.

2. Blend Purée with immersion blender (or mash by hand for rustic texture). Add water only if needed — it should stay thick.

3. Season Stir in cumin, a touch of paprika, and a luxurious pour of olive oil. Taste for salt.

4. Serve hot Bowl, more olive oil ( loads ) on top, extra cumin and paprika sprinkled boldly. Harissa on the side.

Eaten with khobz or warm pita.

A mint tea is the perfect companion to this dish.