Moroccan Bissara is a well-known fava bean soup that is significant to Moroccan culture. It is created from cooked, softened dried split fava beans that have been pureed into a thick paste. Garnished with olive oil and fresh herbs, the soup is flavored with cumin and garlic. With Moroccan bread, bissara is frequently served as an appetizer or light dinner, providing a filling and pleasant dining experience. In Moroccan tradition, bissara is frequently consumed as a warming soup throughout the cooler months. It is a well-liked option for get-togethers, family meals, and even food stands. The dish offers a rich and savory experience to all who eat it, embodying the spirit of Moroccan hospitality.

Here’s a recipe to prepare Moroccan Bissara:


  • 500g dried split fava beans
  • 1/2L water
  • 3 cloves of garlic
  • 1 teaspoon paprika
  • Salt, to taste
  • 1 teaspoon ground cumin
  • Olive oil, for garnish

NB: dried split fava beans should be soaked in water overnight to soften the beans and reduce the cooking time.


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