Bissara(بصارة), sometimes also romanized as bessara, is a cooked fava bean dish that can range from a smooth soup to a thick dip.

Bissara most likely evolved from an ancient Egyptian dish of cooked beans; thus, it is probably related to ful medames and hummus. Today, varieties of bissara are enjoyed as street food in Moroccan cuisine. In Morocco, bissara is often cooked in a type of clay pot called tajine.

Bissara is traditionally simmered for hours and mashed until smooth. Variations can also be made with chickpeas or split peas. Bissara goes well with flatbread; thick bissara can be scooped with bread, similar to hummus.

Sometimes bissara thickens more as it cools; leftover bissara may need a little extra liquid added.

Recipe

Ingredients

• 2 cup dried split fava bean, soaked overnight and drained
• 2 clove garlic, crushed
• 6 cup water
• 1 tsp salt
• 1 tsp – 1 tbsp cumin powder
• ¼ cup olive oil
• ½ lemon juice (optional)
• 1 tsp – 1 tbsp chili powder or harissa (optional)

Directions

• boil fava bean, garlic, water, salt, cumin
• simmer until tender, at least 1 hour
• puree or mash; add broth to desired consistency
• garnish with olive oil, lemon juice, salt, cumin, chili powder
• serve