Bessara or bichra (broad bean soup) is made by Jews all over North Africa. In Egypt, it usually includes a mixture of coriander, parsley, dill, mint and dried melokhia – also called Jew’s mallow, which can be found in most Middle Eastern grocers. Tunisian Jews usually add a little potato to the soup and spice it strongly with harissa. This recipe comes from Fez, in Morocco, where it is often served for Sukkot or during Passover. Skinless split dried broad beans are best for this recipe, and are widely available in Middle Eastern stores.