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Bissara

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Ingredients

Adjust Servings:
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

Nutritional information

1617
calories
135.13 g
carbohydrates
51.52 g
protein
102.03 g
fat
1413 mg
sodium
0 mg
cholesterol

Bissara

Features:
  • Veg
Cuisine:
    • 30 mins
    • Serves 4
    • Easy

    Ingredients

    How to make Bissara

    In a large pot, Fry garlic in the vegetable oil over low heat until it turns light brown.

    • Pour water and olive oil.
    • Continuously, stir the added split peas, parsley, chili pepper, paprika, cumin, salt, and pepper. Bring to boil.
    • Simmer and cook for about 55 minutes.
    • Keep occasionally stirring 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.
    • Add additional water to reach desired consistency and stir.

    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.

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