Bissara has been around for 4000 years and has a heartwarming, smokey taste to it. It is mostly known as a breakfast bean dip and consumed during winter. It's very easy to make and a delicious traditional Moroccan dish. On top of that, Fava beans contain zinc, potassium, iron, calcium, selenium, and amounts of almost every B vitamin. 

Bissara man from Marrakech


1 small glass of dried fava beans

1 small glass of dried split peas

6 gloves of bio garlic

Olive oil




red chilli flakes


1.Wash and then soak the fava beans and split peas an hour in advance. Then put them in a deep pot with water and the garlic gloves. 

2. Bring all to a boil and occasionally scoop of any foam at the top

3. Once the beans are soft and falling apart, you blend the soup. 

4. Heat up a little bit of olive oil in the pot and add a teaspoon of cumin, pepper and salt. 

5. Turn off your heat and pour your delicious soup on top. Mix well before serving.

6. Pour into bowls and top of with the chilli flakes, cumin, and some more pepper and salt (to personal preference). Serve with fresh Moroccan bread to dip.