Moroccan BessaraFeatured

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, 


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


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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