Bissara Recipe

Rinse the dried split fava beans under cold water and pick out any stones or debris.

Place the fava beans in a large bowl and cover with 6 cups of water. Soak for 4–6 hours or overnight to shorten cooking time. (If using split fava beans that soften quickly, 1–2 hours is sufficient; whole dried peas should soak overnight.) Drain and rinse after soaking.

Transfer the soaked and drained fava beans to a medium-large heavy pot. Add 3 cups of vegetable or chicken stock and bring to a gentle boil over medium-high heat, then reduce to a simmer.

Simmer, uncovered or partially covered, for 45–60 minutes until the beans are very tender and easily mashed between two spoons. Stir occasionally and add up to 1/2 cup additional water if the mixture looks dry; you want a thick porridge-like consistency when finished.

While the beans are simmering, heat 4 tablespoons of the extra-virgin olive oil in a skillet over medium heat. Add the finely chopped onion and cook, stirring occasionally, until soft and translucent, about 6–8 minutes.

Add the minced garlic and cook 30–60 seconds until fragrant—do not let it brown.

Stir in the ground cumin, sweet paprika and ground coriander; cook for 30 seconds to bloom the spices.

Scoop about 1/2 cup of the hot bean cooking liquid into the skillet to deglaze and incorporate flavors, then remove from heat.

When the beans are tender, use an immersion blender, food processor, or potato masher to purée the beans to a smooth, thick consistency. If you prefer a coarser texture, mash to leave some small bits. Add the cooked onion-spice mixture to the pot and stir to combine.

Add 2 teaspoons sea salt, 1 teaspoon black pepper and 2 tablespoons lemon juice. Taste and adjust seasoning—add more salt, pepper or lemon as needed. If the bissara is too thick, stir in up to 1/2 cup additional water or stock to reach a velvety, spreadable porridge.

While the beans finish cooking, make the quick chermoula: combine 1/2 cup cilantro leaves, 1/2 cup parsley leaves, 1 garlic clove, 1/2 tsp ground cumin, 1 tablespoon lemon juice, 3 tablespoons olive oil, 1/2 tsp salt and 1/4 tsp red pepper flakes (if using) in a mini food processor or blender.

Pulse until the herbs are finely chopped and the mixture forms a loose, slightly saucy paste. Taste and adjust salt, lemon or oil.

Spoon the warm bissara into a shallow serving bowl or onto several individual plates, spreading it into a shallow well in the center.

Drizzle 2 tablespoons extra-virgin olive oil over the surface and spoon 2–3 tablespoons of the fresh chermoula over the top. Swirl lightly so the herb oil sits in the center and streaks through the porridge.

Scatter the chopped cilantro and parsley across the top, and dust with 1/2 teaspoon smoked paprika for color and a hint of warmth.

Serve with lemon wedges on the side for additional acidity. Bissara is traditionally eaten warm or at room temperature with warm bread (pita, flatbread or crusty country bread).

Optional: For a T'bib Polpo (octopus) inspired touch, sear small pieces of cooked octopus or grilled calamari and arrange gently on top of the chermoula-dressed bissara before serving; drizzle an extra teaspoon of chermoula oil over the seafood.