Bissara Food

BISSARA

Bissara image

This is one of my treasured recipes, it is wonderful on cold days. This recipe originates from somewhere in North Africa.

Provided by Asma Khalfaoui

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable oil
4 cloves garlic, crushed
6 cups water
⅓ cup olive oil
3 cups dry green split peas
3 sprigs fresh parsley
1 dried red chile pepper
2 teaspoons paprika
1 teaspoon cumin
1 pinch salt
1 pinch black pepper

Steps:

Fry garlic in the vegetable oil in a large pot over low heat until lightly browned. Pour in water and olive oil; stir in split peas, parsley, chili pepper, paprika, cumin, salt, and pepper. Bring to a boil, then reduce heat to low, and simmer for about 55 minutes, stirring occasionally so that the peas do not stick to the bottom of the pot. When the peas are tender, mash them with a wooden spoon until smooth; stir in additional water to reach desired consistency.

Nutrition Facts : Calories 370.8 calories, Carbohydrate 46.3 g, Fat 13.5 g, Fiber 19.5 g, Protein 18.7 g, SaturatedFat 1.9 g, Sodium 18.1 mg, Sugar 6.1 g

BISSARA

Bissara image

Make and share this Bissara recipe from Food.com.

Provided by LikeItLoveIt

Categories Lunch/Snacks

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1/4 kg crushed, dried beans (, , fool madshoosh)
3 onions
10 -15 cloves garlic
1 cup dill
1 cup fresh parsley leaves
1 cup coriander leaves
1 teaspoon cumin powder
1 tablespoon mint powder
2 tablespoons oil
salt
1 tablespoon dry molokhiya (optional)
hot chili (optional)

Steps:

Place crushed beans, garlic, dill, parsley, coriander and 2 onions on heat with plenty of water.
Boil until well cooked, about 60-90 minutes.
Press in juice extractor or whirl in blender, then pass through a fine wire sieve
Return to heat add cumin, mint, salt, optional, and cook for a further 7-10 minutes.
Slice remaining onion very thinly and fry to a golden brown color.
Remove the onions, strain the oil into the bissara and pour into a shallow serving dish.
Decorate with the fried onion.

Nutrition Facts : Calories 76.8, Fat 4.8, SaturatedFat 0.6, Sodium 10.8, Carbohydrate 8.2, Fiber 1.4, Sugar 2.5, Protein 1.3

BISSARA (FAVA BEAN PUREE)

Bissara (Fava Bean Puree) image

This is my quick version of a recipe from International Vegetarian. Bissara is a Moroccan dip that is similar in its presentation (but not taste) to the more common hummus. Enjoy this with pita bread (fresh or toasted) or cut up vegetables. Traditionally, this is served with a generous drizzle of olive oil on top of the prepared spread both for flavor and to act as a preservative. Though I never do, you are free to so.

Provided by justcallmetoni

Categories Beans

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 (14 1/2 ounce) cans fava beans
2 garlic cloves, peeled and finely chopped
1/4 cup vegetable broth or 1/4 cup water
2 tablespoons olive oil
1 1/4-1 1/2 teaspoons cumin
1 1/4 teaspoons paprika (I like smoked best)
1/4-3/4 teaspoon cayenne
1/2 teaspoon salt (optional)
4 -6 tablespoons olive oil (optional)
1 lemon, cut into wedges

Steps:

Thoroughly rinse and drain the fava beans.
In a large skillet heat 2 tablespoons of olive oil over medium heat. Add garlic and sauté for a minute. Add fava beans, vegetable broth, ¼ teaspoon of paprika, ½ teaspoon cumin, ¼ teaspoon of cayenne. Cook three to five minutes, stirring occasionally, until the beans are warmed. Begin to mash the beans by hand or with a masher. You are looking for a consistency that is not solid but thick enough to be scooped up using bread. If it seems too thick, thin with additional broth or water.
Mix remaining spices together and reserve.
To serve, place Bissara into a shallow soup bowl or dessrt plate with a high lip. Sprinkle ¼ of the mixed spices. Drizzle additional oil on top. Serve with lemon wedges on the side.
Serve warm or hot.

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