Bessara
Description
Bessara - Authentic recipe from Egypt. Ready in 50 min. Vegetarian. Try it now!
Directions
✓ researched- 1
Soak 200 g dried beans (fava beans) and 100 g peas overnight, then cook until tender. Add 20 g garlic.
⏱️ approx. 12 min💡 Tip: Bessara (Bissara) is a North African-Egyptian purée soup made from fava beans — creamy, garlicky, with cumin and olive oil. Hearty and filling. A popular breakfast and winter dish, especially in Morocco and Egypt.
- 2
Blend the cooked beans with garlic and 1 tsp cumin into a smooth purée, adding some cooking water to reach the desired consistency.
⏱️ approx. 12 min💡 Tip: Fava beans give the purée its creamy texture. Garlic, cumin and good olive oil are essential. The consistency varies from thick soup to dip. Topped with paprika and olive oil.
- 3
Season with salt. Pour into bowls and drizzle with olive oil, cumin, paprika and chilli. Serve hot with bread.
⏱️ approx. 12 min💡 Tip: Bessara is served hot with flatbread, a drizzle of olive oil, cumin and paprika — the creamy, garlicky bean soup. A popular breakfast and winter dish in Morocco and Egypt.
📜 Origin & History
Bessara is a traditional Egyptian dish made from pureed beans and spices. It is often served as a dip or side dish and has its roots in the rural cuisine of Egypt. Bessara is an example of the use of legumes in Egyptian nutrition and is often served with bread. The dish reflects the simplicity and richness of Egyptian cuisine.
🌿 Regional variants
With mint
With dried mint — Moroccan style.
Spicy
With chilli and paprika — spicy.
🍷 What goes with it?
With flatbread. With olive oil and cumin. For breakfast. In winter.
Frequently Asked Questions
What is bessara?
Bessara (bissara) is a creamy purée soup made from fava beans (or peas) with garlic, cumin and olive oil — hearty and filling. A popular breakfast and winter dish in Morocco and Egypt.
Soup or dip?
The consistency varies — it can be served as a thick soup (with more liquid) or as a dip/purée (thicker). Both versions are topped with olive oil, cumin and paprika and eaten with bread.
Which beans?
Dried fava beans (peeled for a smoother purée) are the classic choice. Split peas also work. Soak overnight and cook until tender, then blend. A warming winter dish.
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Ingredients
verified- getrocknete Bohnen200 g
- Peas100 g
- Garlic20 g
- Cumin1 tsp
