HOW TO MAKE  BISSARA ?

Bissara is both a soup and a bean dip in Moroccan kitchen, maked with dried, puréed broad beans as a primary ingredient. Additional ingredients used include garlic, olive oil, lemon juice, hot red pepper, cumin and salt. Bissara is sometimes prepared using split peas or chickpeas. It is typically inexpensive, and has been described as a pauper's dish.

Bissara is a dish in Egyptian meals and Moroccan cuisine.In Morocco, bissara is typically served in shallow bowls or soup plates, and topped with olive oil, paprika and cumin.Bread is sometimes eaten dipped into the dish, and lemon juice is sometimes added as a topping.In Marrakesh, Morocco, bissara is popular during the colder months of the year, and can be found in town squares and various alleyways.

Ingredients:

500g dry fava beans soaked in water for the whole night.

2 tbps oil.

3 tbsp extra virgin olive oil.

2 chopped cloves of garlic.

1 tsp salt.

½ tsp black pepper.

1 tsp cumin.

1tsp paprika ( optional).

2 liters water.

How to prepare :

1- Drain dried fava beans from water, peel them and clean them well.

2- In a pressure cooker, put dried fava beans, garlic, oil, spices and water, then cover the cooker tightly and cook over medium heat for an hour (until the fava beans are well cooked ).

3- Mash them with a wooden spoon or place them in a processor until they become smooth soup.

4- Return them into the cooker and let it over low heat until the soup becomes thick.

5- Serve the soup in bowls with some olive oil, cumin and cayenne (optional) on the top.

6 - you can make cup of tea qnd Enjoy It