How to Create Traditional Moroccan Bessara

To prepare Bessara, the primary ingredient is dried, peeled split fava beans. First, soak these beans overnight, and then simmer them with garlic, olive oil, paprika, and cumin. Once cooked, blend the mixture to achieve your preferred consistency, whether creamy or smooth.
Traditionally, the soaked split fava beans are simmered for several hours until they break down. Today, modern kitchens often use a blender or immersion blender, making the cooking process quicker, as the beans can be ready in about an hour. This method not only saves time but also results in a smoother bean puree.

Dried split peeled fava beans are used to make bessara. Stray bits of brown skin are easily removed after soaking.

Bessara can vary in thickness depending on how it is served—thicker versions are typically offered as a dip alongside crusty Moroccan bread, while thinner renditions are ladled into bowls for a soup-like dish commonly enjoyed as street food.

Moroccan Bessara served as a dip.

Perfectly Seasoning Your Bessara Dish

Bessara, whether made with fava beans or split peas, usually comes out somewhat bland initially. To enhance its flavor, it’s garnished generously with extra virgin olive oil, cumin, and a hint of cayenne pepper or harissa. These condiments transform a simple bean puree into delightful comfort food that you won’t forget.
For this recipe, I’ve included a bit more seasoning than what you might typically find in a street food version. Feel free to adjust the spice levels according to your taste. Remember, the condiments offered at the table will significantly enhance the overall flavor experience.

Bessara as Moroccan street food topped with olive oil and cumin.

Also, there’s a delicious variant called Split Pea Bessara, which skips the overnight soaking step. This version often includes onions and stocks for richer flavors.

Ingredients for Moroccan Bessara

• 1 cup dried, peeled split fava beans, soaked overnight
• 6 cups water (or vegetable stock for added flavor)
• 4 cloves garlic, minced
• 1/4 cup extra virgin olive oil
• 1 tablespoon paprika
• 1 teaspoon cumin
• Salt to taste
• Cayenne pepper or harissa, for serving
• Lemon juice to taste (optional)

Step-by-Step Preparation Method for Bessara

1. Drain the soaked fava beans and remove any remaining skins.
2. In a pot, combine the beans, water or stock, olive oil, garlic, and spices.
3. Bring to a boil and then reduce heat, simmering until the beans are tender, approximately one hour.
4. Once cooked, drain the beans, reserving the liquid.
5. Using a blender or food processor, puree the beans to your desired consistency, adding reserved liquid as necessary.
6. Stir in lemon juice and adjust seasoning with salt, keeping additional condiments in mind.
7. When ready to serve, gently reheat the puree and serve it as a dip or soup, offering olive oil, cumin, and cayenne or harissa on the side.

FAQ