Bissara is a traditional Moroccan recipe for a classic spread or soup of broad beans cooked with onions, sill, garlic, coriander, chilli and spices that's typically used spread over pita bread. The full recipe is presented here and I hope you enjoy this classic Moroccan version of: Bissara.
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This is a traditional Moroccan paste, spread or thick soup that's often served with toasted pitta breads for breakfast. Traditionally it's made with broad (fava) beans, but can also be made with chickpeas.
Ingredients:
250g crushed, dried broad (fava) beans (fool madshoosh)
2 onions, chopped
1 onion, very finely sliced
15 garlic cloves, finely sliced
150g dill, chopped
150g flat-leaf parsley, chopped
150g coriander leaves, chopped
1 hot green chilli, finely chopped
1 tsp ground cumin
1 tsp dried mint
2 tbsp oil
salt and black pepper, to taste
1 tbsp dried molokhia leaves (or substitute spinach)
Method:
Place the onions, beans, garlic, dill, parsley, chilli and coriander in a pot and cover with plenty of water. Bring to a boil and continue cooking for about 80 minutes, or until the broad beans are tender. Take off the heat and allow to cool a little before pouring into a food processor and puréeing. Transfer to a fine-meshed sieve and strain into a clean pan.
Return the strained purée to a pan and add the cumin, mint and salt. Bring to a boil, reduce to a simmer and cook for about 8 minutes. Meanwhile fry the thinly-sliced onion in the oil until coloured a golden brown. Remove the onion and set aside. Strain the frying oil into the Bissara.
Pour the Bissara into a warmed serving bowl, garnish with the fried onion and serve with wedges of toasted pitta bread or Arabic pita (flat) bread.
