{"id":9355,"date":"2026-05-09T07:23:10","date_gmt":"2026-05-09T07:23:10","guid":{"rendered":"https:\/\/auctionafrique.co.uk\/2026\/05\/09\/moroccan-bessara-recipe-dried-fava-bean-puree\/"},"modified":"2026-05-09T07:23:10","modified_gmt":"2026-05-09T07:23:10","slug":"moroccan-bessara-recipe-dried-fava-bean-puree","status":"publish","type":"post","link":"https:\/\/auctionafrique.co.uk\/ar\/2026\/05\/09\/moroccan-bessara-recipe-dried-fava-bean-puree\/","title":{"rendered":"Moroccan Bessara Recipe – Dried Fava Bean Puree"},"content":{"rendered":"


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Moroccan Bessara (or bissara<\/em>) is a delicious, satisfying pureed fava bean dip or soup that\u2019s popular street food as well as humble family fare.<\/p>\n

Although it\u2019s enjoyed throughout the country, it\u2019s especially popular in the north of Morocco, where it might be served as a standalone dish or as a side to fish.<\/p>\n

How to Make Bessara<\/span><\/h2>\n

Bessara is prepared by soaking dried, peeled split fava beans<\/a>\"\"\"\" overnight, simmering the soaked beans with garlic, olive oil, paprika, and cumin, then pureeing the mixture to the desired consistency.<\/p>\n

\"Dried\"Dried<\/p>\n

Dried split peeled fava beans are used to make bessara. Stray bits of brown skin are easily removed after soaking. Photo: Christine Benlafquih | Taste of Maroc<\/p>\n<\/div>\n

Traditionally the soaked split fava beans are cooked for several hours until they have broken down on their own. They are then passed through a sieve or food mill.<\/p>\n

However, in modern kitchens we\u2019re more likely to use a blender or immersion blender, so the beans need to be cooked only about an hour before they\u2019re ready to be pureed. It\u2019s so much quicker and easier, and also yields a smoother texture to the fava bean puree.<\/p>\n

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Moroccan Bessara served as a dip. Photo: Picturepartners | Bigstock.com<\/p>\n<\/div>\n

If made as a thicker puree, bessara is likely to be served as a dip from a communal plate, usually with crusty Moroccan bread<\/a> on the side.<\/p>\n

If thinner, bessara is ladled into individual bowls as a soup. That\u2019s how it\u2019s enjoyed as street food, and it\u2019s also how I serve it at home.<\/p>\n

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Bessara as Moroccan street food in Chefchaouen topped with olive oil and cumin. Photo: Christine Benlafquih | Taste of Maroc<\/p>\n<\/div>\n

The puree\u2019s consistency can also be made somewhere in between \u2014 thin enough to eat with a spoon, yet thick enough to scoop up with bread.<\/p>\n

Another version, Split Pea Bessara<\/a>, is made in a similar fashion, except that the split peas don\u2019t require an overnight soak. For that variation, I like to add onions and and use stock or broth when cooking the beans.<\/p>\n

The Condiments for Bessara<\/span><\/h2>\n

Both Fava Bean Bessara and the split pea variation are traditionally a bit bland out of the pot, relying on generous garnishes of extra virgin olive oil, cumin, cayenne pepper (or harissa) for kicks of flavor.<\/p>\n

Be sure to offer them as condiments because they quickly transform the Moroccan dried bean puree into memorable, satisfying comfort food.<\/p>\n

Since I like most bean dishes on the zesty side, my recipe below uses a bit more seasoning than you might find in a typical street food version. Notch the spices up or down according to your own preferences, keeping in mind that condiments will add lots of flavor at the table.<\/p>\n

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Moroccan Bessara Recipe – Dried Fava Bean Dip or Soup<\/span><\/h2>\n

Christine Benlafquih | Taste of Maroc<\/span><\/p>\n

Bessara (or bissara) is a Moroccan pureed bean dish made from dried fava beans, garlic, olive oil, and Moroccan spices. It’s popular both as street food and as a family meal, especially in the north of Morocco.<\/span>Although traditionally a bit bland, garnishing bessara with cumin, cayenne pepper or harissa<\/a>, and a generous drizzle of good olive oil quickly elevates the humble dish into tasty comfort food. All can be offered on the side as condiments.<\/span>Serve the puree on the thick side as a dip or thinned as a soup for breakfast, dinner, or anytime in between.<\/span>Allow time for overnight soaking of the beans.<\/span><\/div>\n

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Prep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n

Cook Time <\/span>1 hour<\/span><\/span> hr<\/span> 15 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n

Soaking Time <\/span>8 hours<\/span><\/span> hrs<\/span><\/span><\/p>\n

Total Time <\/span>9 hours<\/span><\/span> hrs<\/span> 30 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n

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Course <\/span>Main Course, Side Dish<\/span><\/p>\n

Cuisine <\/span>Moroccan<\/span><\/p>\n<\/div><\/div>\n

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Yield <\/span>6<\/span> servings<\/span><\/span><\/p>\n

Calories <\/span>309<\/span> kcal<\/span><\/span><\/p>\n<\/div><\/div>\n<\/div>\n

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For the Bessara Dip or Soup<\/h4>\n<\/div>\n<\/div>\n
\"Instacart\"\"Instacart\"Get Recipe Ingredients<\/span><\/div>\n
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Make the Bessara<\/h4>\n