Moroccan Bessara
This classic Moroccan dish can be served as a dip or soup, and is based on a recipe from Moroccan chef Alia’s website, cookingwithalia.com
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- Moroccan Bessara
Ingredients
For 4 Person(s)
Moroccan Bessara
- 400 g split dried fava beans
- 3 large garlic cloves
- 1 tsp salt
- 11 tsp cumin
- 1 tsp paprika
- 1 tbsp olive oil
- 2 lemons, juiced
To serve
- cumin paprika
- olive oil
Directions
Place the fava beans and garlic in a large pan, and cover with 1.5 litres of cold water.
Cover the pan and cook on a medium high heat until they are soft enough to easily purée (about 40 minutes). Skim occasionally.
Purée the beans and garlic, either by hand or in a food processor, according to your preferred texture.
Stir in the olive oil, spices and lemon juice.
The consistency can be adjusted: for a thinner soup, mix in more hot water; for a thicker dip, boil the beans with less water.
Serve the bessara hot, drizzled with olive oil and seasoned with cumin and paprika.
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