Ingredients
- 2 tbsp vegetable oil
- 4 cloves garlic - crushed
- 6 cups water
- 1/3 cup olive oil
- 3 cups dry Green split peas
- 3 sprigs fresh parsley
- 1 dried Red chili pepper
- 2 tsp paprika
- 1 tsp cumin
- 1 pinch salt
- 1 pinch Black pepper
How to make BissaraIn a large pot, Fry garlic in the vegetable oil over low heat until it turns light brown.
TIP: This recipe can be eaten as soup. If you allow it to thicken up, it can make a fantastic dip with crunchy tortilla strips, corn chips, toasted pita triangles, cucumber slices, or sweet red bell pepper strips. Trivia Bissara is a dish in Egyptian cuisine and Moroccan cuisine. In Egypt, Bissara is eaten exclusively as a dip for bread, and is served for breakfast, as a meze, or more rarely, for lunch or dinner. Bissara includes herbs or leafy greens, hot peppers, lemon juice, and occasionally onion. It is traditionally a rural farmer's dish. The broad bean or fava bean (Vicia faba) is an Old World bean whose use dates back 20,000 years, possibly originating in North Africa, but has also been cultivated in Europe and West Asia for thousands of years. |