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Bissara, Traditional Farmer’s dish in Egypt

On a cold winter day, what can be better than a hot bowl of steaming Bissara to warm ourselves from the inside? Bissara was traditionally a farmer’s dish in Morocco and Egypt.

Already ages ago, the nutritious bean soup was served as a valuable source of calories and energy during cold days. The dish is an energy booster, tastes delicious, and is very simply and quickly prepared: bring fava beans and green peas to a boil, spice them up with cumin and chili.

For a heavenly creamy soup, use the Bosch ErgoMixx that ensures perfect blending results.

While the basic recipe is similar in Egypt and Morocco, there’s some finesse to the details: people in Egypt prefer a creamier texture and eat Bissara as a dip along with bread. We add fried onions on the table so everyone can spice up their dish to their taste.

Step 1: Ingredients

125 grams (4.4 oz) dried green peas

125 grams (4.4 oz) dried fava beans

1 liter (4 cups) water

3 garlic cloves

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon chili powder

5 tablespoons olive oil

Step 2

In a large pot, over medium heat high, put the following ingredients: dried green peas, dried fava beans, garlic cloves, water, and two tablespoons of olive oil.

Step 3

Once the water starts boiling, skim off the whitish foam from the surface.

Step 4

Reduce the heat to medium and continuing cooking for another 45 minutes until the green peas and fava beans soften and start creating a paste. Note: when cooking, check on the water level and add if necessary until the peas and beans are done.