Bissara: The Taste of My Childhood Sundays

There are fragrances that transcend time. For me, the scent of bissara is one of them.

Every Sunday morning, my mother would prepare a large pot of bissara. From the early hours of the day, the entire house was filled with the aroma of cumin, mixed with the scent of anise-flavored sfenj that were slowly frying in oil. This blend of aromas promised a day of sharing and simple happiness.

We would all gather around the table, eager to savor this humble yet generous bean soup. A generous drizzle of olive oil, a pinch of paprika, a bit of cumin, and a touch of chili delicately enhanced each bowl. Served with fresh bread, the bissara warmed the hearts as much as the bodies.

Even today, when I prepare this recipe during my cooking classes, I relive the emotions of my childhood, and I am happy to pass on this piece of Moroccan culinary heritage.

Ingredients

- 500 g shelled dry fava beans

- 3 to 4 cloves of garlic

- 2 teaspoons ground cumin

- 1 teaspoon paprika

- ½ to 1 teaspoon ground hot chili (to taste)

- Salt

- 3 tablespoons olive oil, plus a little extra for serving

- Approximately 1.5 liters of water

Preparation

1. Thoroughly rinse the dry fava beans.

2. Place them in a pot with the garlic and water.

3. Bring to a boil, then let simmer on low heat for about 1.5 hours, until the beans are very tender.

4. Blend the mixture until smooth and creamy. If necessary, add a little water to adjust the consistency.

5. Stir in the salt, cumin, paprika, chili, and olive oil, then let simmer for another 5 to 10 minutes, stirring.

6. Serve piping hot with a drizzle of olive oil, a pinch of cumin, a little paprika, and for those who enjoy it, a touch of chili. Accompany the bissara with crusty bread or, as in my childhood, delicious anise-flavored sfenj.

A small note on Moroccan tradition: In many families, the chili is mostly added at the time of serving (as a powder or in the form of harissa), so that everyone can adjust the spiciness to their preference.