طريقة عمل بيصارة

لماذا تبدأ هنا

Bissara is a winter soup of dried fava beans, eaten in the north with olive oil pooled on top and cumin at the elbow. Street stalls serve it for breakfast with khobz.

Bissara is a comforting winter soup hailing from the northern regions of Morocco, where it warms the chilly mornings. Street stalls often serve it for breakfast, a generous ladle poured into bowls to be enjoyed with crusty khobz. As the steam rises, it carries the promise of a humble yet satisfying meal, enriched with the tradition of communal dining. The soup's velvety texture comes alive with the earthy depth of fava beans, subtly infused with garlic. A sprinkle of cumin and paprika adds warmth, while a drizzle of olive oil on top brings richness. At the table, a dash of cayenne provides a gentle kick, and a squeeze of lemon offers a bright contrast. Serve it with a loaf of fresh bread to soak up every last drop.