Bissara, also called “bessara”, is much more than just a soup. A popular dish in Morocco, this preparation made from beans or split peas embodies simplicity, comfort and sharing. Appreciated especially during the cold months, it seduces with its authenticity and its nutritional benefits. She was honored in the French newspaper Le Progrès.
Dating back centuries, bissara is deeply rooted in Morocco's rural culinary traditions, explains the daily. Economical and easy to prepare, it has long been the mainstay of modest classes, feeding entire families with simple and accessible ingredients. A symbol of conviviality, it is often served with family or in small street stalls, accompanied by hot bread to fully savor its flavors.
The recipe varies by region, but the main ingredients remain constant:
• Legumes: beans or split peas, rich in protein and fiber.
• Olive oil: for a creamy texture and tasty taste.
• Spices: cumin, paprika, garlic, sometimes seasoned with a dash of lemon juice.
• Salt and pepper: for a balanced seasoning.
Some versions include parsley, coriander or a touch of chili for added character.
In addition to its generous taste, bissara is a real nutritional asset. Rich in plant proteins, it is ideal for vegetarian diets. Its high fiber content facilitates digestion, while olive oil provides essential fatty acids.
