Bessara

Bessara

By
From
A Month in Marrakesh
Serves
4
Photographer
David Loftus

This thick soup can be found at market stalls throughout Morocco, and is an early morning breakfast staple.

Ingredients

Quantity Ingredient
300g dried skinned broad beans, soaked overnight
4 garlic cloves
1 teaspoon dried oregano
1 teaspoon ground cumin
60ml extra-virgin olive oil, plus extra for drizzling
cold water
sea salt
freshly ground black pepper

To serve

Quantity Ingredient
lemon wedges

Method

  1. Drain the broad beans and transfer to a large saucepan. Add garlic, oregano, cumin, half the olive oil and enough water to just cover the beans. Bring to the boil, cover and simmer over a low heat for about 1 hour, or until the beans are tender and disintegrating. Remove from the heat and mash to a puréed consistency with a hand blender or potato masher. Add a little extra water if the mixture is too thick. Season generously with salt and pepper and stir in the remaining olive oil. Return soup to pot and reheat gently for 5 minutes.
  2. To serve, ladle the soup into bowls, squeeze over some lemon juice and drizzle with extra olive oil.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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