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Bessara Recipe

Moroccan · Soup · 55 min total

Bessara is a hearty Moroccan fava bean soup, often enjoyed as a breakfast or light meal. This creamy, spiced dish is simple to make and full of warm, savory flavors.

Ingredients

• 2 cups dried split fava beans (or peeled fava beans), soaked overnight
• 4 cups water or vegetable broth
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 3 tablespoons olive oil, plus more for drizzling
• 1 tablespoon lemon juice
• Optional: 1/4 teaspoon cayenne pepper for heat

Instructions

1. Drain and rinse the soaked fava beans. In a large pot, combine beans, water or broth, garlic, cumin, paprika, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes, until beans are very tender.
2. Remove from heat. Using an immersion blender, puree the soup until smooth. Alternatively, transfer in batches to a blender and puree carefully.
3. Stir in olive oil and lemon juice. Adjust seasoning to taste. If the soup is too thick, add a little water or broth to reach desired consistency.
4. Serve hot, drizzled with olive oil and a sprinkle of paprika or cumin. Enjoy with crusty bread.

Tips

• For a smoother texture, use peeled fava beans (available at Middle Eastern stores).
• Bessara thickens as it cools; thin with water or broth when reheating.
• Store leftovers in the refrigerator for up to 4 days.

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