Bssara

Name: Bssara
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: North African
Ingredients: 2 cups dried peeled split fava beans, rinsed; 6 cups water; 6 garlic cloves, peeled; 1/4 cup extra-virgin olive oil; 2 tsp ground cumin; 1 tsp fine sea salt; 2 tbsp fresh lemon juice

A rich Moroccan split fava bean soup seasoned with garlic, cumin, and fresh lemon juice. Finished with a generous drizzle of extra-virgin olive oil for a silky finish.

55 minEasyServes 4280 cal/serving

North AfricanSoupStovetop and BlenderVeganVegetarianHigh FiberMediterraneanHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SugarNightshade-FreeAlcohol-FreeCorn-FreePork-Free

Ingredients

2 cups dried peeled split fava beans, rinsed
6 cups water
6 garlic cloves, peeled
1/4 cup extra-virgin olive oil
2 tsp ground cumin
1 tsp fine sea salt
2 tbsp fresh lemon juice

Instructions

1

Combine 2 cups rinsed dried peeled split fava beans, 6 cups water, and 6 peeled garlic cloves in a large pot over high heat.
2

Bring to a boil, then reduce heat to medium-low, skim foam from the top, cover partially, and simmer for 40 minutes until beans are tender.
3

Transfer the mixture to a blender, add 2 tsp ground cumin and 1 tsp fine sea salt, and puree until completely smooth.
4

Return the soup to the pot, stir in 2 tbsp fresh lemon juice and half of the 1/4 cup extra-virgin olive oil, and warm over low heat for 2 minutes.
5

Ladle into bowls and drizzle with the remaining 1/4 cup extra-virgin olive oil before serving.

Questions

How long does Bssara keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Bssara?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, blend in batches rather than overfilling the jar.

Serve it with

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