Bessara Soup

Here’s the recipe of  Bissara (Fava Bean Puree)

INGREDIENTS:

•  500 g dried fava beans, hulls removed
•  4 tablespoons olive oil, divided
•  1 clove garlic, minced
•  Salt, to taste
•  Black pepper, to taste
•  Ground cumin, to taste

INSTRUCTIONS:

1. Prepare the Fava Beans:

   - Rinse the dried fava beans thoroughly and drain them.

2. Cook the Beans:

   - In a large pot, combine the fava beans, 2 liters of water, 3 tablespoons of olive oil, minced garlic, salt, and black pepper.

   - Bring the mixture to a boil over medium heat, then reduce the heat to low and let it simmer for 1.5 hours, stirring occasionally, until the beans are soft and tender.

3. Puree the Beans:

   - Once the beans are fully cooked and soft, remove the pot from the heat and let it cool slightly.

   - Transfer the beans to a blender or food processor and blend until smooth.

4. Finish the Bissara:

   - Return the pureed beans to the pot.

   - Stir in the remaining 1 tablespoon of olive oil and cook over low heat for an additional 15 minutes, stirring occasionally to prevent sticking.

5. Serve:

   - Serve the bissara hot, garnished with a sprinkle of ground cumin and a drizzle of olive oil.

Tips:

- Enhance the flavor by adding other vegetables such as carrots, onions, or tomatoes during the cooking process.

- For a touch of heat, add a pinch of cayenne pepper or paprika.

- Bissara is traditionally served with warm bread, but it can also be enjoyed over rice or couscous.

This Bissara recipe creates a smooth and flavorful fava bean puree, perfect for serving as a hearty dish with bread or as a comforting topping over grains. Enjoy this traditional and nourishing meal!

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Moroccans' Weapon Against Cold Winter Nights

A Culinary Defense Against the Winter's Chill

As the Moroccan winter season approaches, aptly named "al-Layali" (the nights), the weather takes a dramatic turn, bringing heavy rainfall, snowfall, and biting cold winds in many regions. Moroccans prepare for this harsh season with meticulousness, much like a soldier preparing for battle. The frigid temperatures in the Atlas Mountains can even be life-threatening. Among the strategies employed by Moroccans as a defense against the cold and snow are two primary methods:

1. Warm Clothing and Heat Sources: In urban areas, modern heating systems are installed in homes, while in rural regions, firewood is gathered and stored for use in traditional hearths. Additionally, Moroccans wear warm woolen and leather garments to combat the chill.
2. Winter-Specific Cuisine: Embracing a specific culinary approach during the winter is another key strategy for Moroccans. They consume warm, energy-boosting foods that differ from those consumed during other seasons. A well-known Moroccan proverb aptly captures this practice: "In winter, eat alone and sleep with ten; in summer, eat with ten and sleep alone." This highlights the increased need for food during the colder months. Among these winter staples are dishes like "qadid" (dried meat), "harira" (a hearty soup), and "bissara" (a fava bean purée).

Bissara: A Humble Yet Nutritious Dish

Bissara, a traditional Moroccan dish, is made from dried, husked fava beans that are cooked in water with vegetables, spices, and olive oil. It is served hot with barley or wheat bread, either for lunch, dinner, or even breakfast. Unlike their Middle Eastern counterparts who prefer mashed fava beans, Moroccans traditionally eat fava beans whole, with the skin intact. This dish is particularly popular during the winter months, becoming a staple and a fundamental component of their dietary habits.

Bissara is considered a food for both the rich and the poor, as it is economical and easy to prepare. A kilogram of fava beans can satiate up to eight people, and its cost is relatively low, not exceeding nine dirhams (approximately one dollar) per kilogram. Despite its humble origins, bissara boasts a wealth of nutritional benefits. It is a rich source of proteins, vitamins, and minerals, including iron, phosphorus, and complex chemical compounds believed to combat mouth cancer. Additionally, bissara is beneficial for heart health, raising levels of good cholesterol and strengthening the immune system. The fava bean hulls, often discarded, are known to alleviate constipation and provide chlorophyll, a green pigment that absorbs body odors.

Preparing Bissara: A Simple Yet Flavorful Affair

Bissara is surprisingly easy to prepare, taking no more than half an hour at most. The ingredient quantities may vary regionally, but a typical recipe includes:

• 500 grams of dried, husked fava beans

• 1 liter or more of water

• 1 tomato

• 3 cloves of garlic

• 1 piece of red onion

• 1 carrot

• 1 teaspoon of salt

• 1 teaspoon of cumin

• 1 tablespoon of ground coriander

• 1 cup of olive oil

In the Atlas Mountains, argan oil is substituted for olive oil, while in the northern regions and the Rif Mountains, turnips and cabbage are used instead of pumpkin and carrots. The cooking method remains consistent:

1. Place the fava beans, pumpkin, and carrots in a pot with salt and let them simmer for about half an hour.
2. Remove the foam that forms on the surface.
3. Blend the ingredients and return them to the pot.
4. Add black pepper, cumin, olive oil, and additional water as needed, stirring continuously to prevent sticking.
5. Pour the hot bissara into serving bowls alongside wheat or barley bread.
6. Drizzle with olive oil, sprinkle with cumin, and add a few drops of lemon juice if desired.
7. In the Souss region, argan oil is used instead of olive oil.
8. Some variations of bissara are made with dried peas, known as "bissara jelbana" among Moroccans.

Bissara: A Culinary Legacy

Bissara holds a special place in Moroccan cuisine, particularly during the chilly winter nights. Its simplicity, affordability, and nutritional richness have made it a staple dish across the country. While it originated as a food for the less fortunate, bissara has transcended its humble beginnings to become a beloved dish enjoyed by people from all walks of life. Today, it serves as a testament to the ingenuity and culinary heritage of Morocco.