Bissara RecipeOrigin: Morocco Period: Traditional |
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This is a traditional Moroccan paste or spread that's often served with toasted pitta breads for breakfast. Traditionally it's made with broad (fava) beans, but can also be made with chickpeas. Ingredients:
250g crushed, dried broad (fava) beans (fool madshoosh) 
Bissara Preparation:Method:Place the onions, beans, garlic, dill, parsley, chilli and coriander in a pot and cover with plenty of water. Bring to a boil and continue cooking for about 80 minutes, or until the broad beans are tender. Take off the heat and allow to cool a little before pouring into a food processor and puréeing. Transfer to a fine-meshed sieve and strain into a clean pan. Return the strained purée to a pan and add the cumin, mint and salt. Bring to a boil, reduce to a simmer and cook for about 8 minutes. Meanwhile fry the thinly-sliced onion in the oil until coloured a golden brown. Remove the onion and set aside. Strain the frying oil into the Bissara. Pour the Bissara into a warmed serving bowl, garnish with the fried onion and serve with wedges of toasted pitta bread or Arabic pita (flat) bread. |
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