Bring to a boil, then lower heat to a simmer. 5. The latter is likely to be served in the north of Morocco as a popular accompaniment to fish. You can also replace beans with split peas or chickpeas. This time I just dumped everything for an easier recipe. Bessara made with dried fava bean or split green pea , or you can mix both…. Split Fava Beans are tasty, versatile and easy to cook - they don’t even need soaking. Chopped fresh oregano The word bessara refers not only to this Moroccan Split Pea Soup or Dip recipe but also to a tasty Moroccan dried split fava bean puree that’s prepared in a similar fashion. It’s usually consumed as a meze (snack) and is served with bread and rarely, as a main course dish. Garnish with: Chopped fresh parsley. In Egypt, bissara also includes herbs or leafy greens—particularly parsley, mint, dill, spinach, or molokhiya, though the latter is more commonly added by Egyptian expatriates in Palestine —and is eaten with bread as a dip. (Visited 950 times, 1 visits today) How to make Bissara. For a change, you can reduce the olive oil in the recipe and garnish the bessara with a drizzle of argan oil for a light, nutty flavor that complements the split peas’ natural flavor. If you make bissara as a dip, you can use the leftovers and thin them down by using some water and serve it as a soup for your next meal. I just didn’t have any recipes. The longer you cook the soup, the thicker the soup and softer the vegetables. (about 6 bowls) 300 g split fava beans or split peas 3 tbsp olive oil 2 0nions, finely diced 2 carrots, finely diced 2 cloves garlic, crushed 1 tsp cumin seeds, slightly crushed 1/2 tsp salt or to taste Juice of 1/2 – 1 lemon A good swirl of extra virgin olive oil How did you like our bissara recipe? (about 6 bowls) 300 g split fava beans or split peas 3 tbsp olive oil 2 0nions, finely diced 2 carrots, finely diced 2 cloves garlic, crushed 1 tsp cumin seeds, slightly crushed 1/2 tsp salt or to taste Juice of 1/2 – 1 lemon A good swirl of extra virgin olive oil At the begining, this soup was a principal meal of the poor. They have a long list of health benefits, including helping to lower cholesterol and stabilise blood sugar levels. Soak the beans in water for 2 hours, drain and put in a pot with 2 quarts of cold water. Let’s start from the beginning… An easy, adaptable recipe for Split Pea Bessara, a satisfying Moroccan pureed split pea soup or dip. Additionally, research shows they may help protect against some chronic illnesses, such as heart disease and cancer. According to several historical sources, the first bissara recipe dates back to ancient times. You will find that green peas are very nutritious and contain a fair amount of fiber and antioxidants. Process on high speed until smooth, adding additional liquid if necessary to thin the bessara. Cover and cook on high for 4-5 hours or low for 8-10 hours. The Arabic word for this dish is bessara witch can be served soup or dip . My slow cooker is over 30 years old, so I cook the soup on high for 6+ hours. Bessara is a popular Moroccan immune-boosting soup which Moroccans prepare with dried and peeled fava beans or split peas or both. Add some olive oil in a large pot and cook the onions and garlic until fragrant. There are many varieties of it. Bring to a boil, skim and simmer, covered, for 2 hours, until the beans are very soft. The split pea bessara can be made on fairly short notice because the split peas don’t need to be soaked. COOK THE SOUP - SLOW COOKER METHOD: Place peas at the bottom, add all other ingredients.Loosen peas at the bottom a bit so they don't stick. 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