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Moroccan · Soup

Bessara (Moroccan Split Fava Bean Soup)

Silky fava purée with cumin, paprika and olive oil.

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Prep: 10 min
Cook: 55 min
Serves: 6
Level: Easy

Photo by Ruby Josephine Smith · CC BY-SA 4.0

Bessara is a Moroccan split-fava soup or purée commonly eaten warm for breakfast. Garlic and cumin season the beans while olive oil and paprika finish each bowl.

Technique notes

Why this approach works

Split beans cook directly without soaking.
Blending while hot creates a silky texture.
Seasoning at the end accounts for reduction.

Moroccan kitchen

Bessara (Moroccan Split Fava Bean Soup)

Moroccan bessara is a smooth, economical split-fava soup finished with cumin, paprika and olive oil.

Ingredients

2 cups (400 g) dried split fava beans, rinsed
7 cups (1.65 L) water
5 garlic cloves, peeled
1½ tsp ground cumin, plus more to finish
1 tsp fine sea salt
¼ cup (60 ml) extra-virgin olive oil
1 tsp sweet paprika
¼ tsp cayenne, optional
Lemon wedges

Method

01
Simmer the beans
Combine split favas, water and garlic. Bring to a boil, skim, then simmer 45–55 minutes until collapsing.
02
Blend until smooth
Add cumin and salt, then blend carefully until completely smooth.
03
Adjust consistency
Return to low heat and add hot water as needed for a thick but pourable soup.
04
Dress the bowls
Top with olive oil, paprika, cumin, optional cayenne and lemon.

Cook’s notes

Serve hot with Moroccan bread and extra olive oil.
Refrigerate for up to 4 days or freeze for 2 months; thin when reheating.
People with G6PD deficiency may need to avoid fava beans; consult a clinician if this applies.

Safety & allergens

Review ingredient labels for allergens and cross-contact. Follow the recipe’s handling notes, refrigerate perishable food promptly, and use an instant-read thermometer where a safe internal temperature is specified.

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Good to know

Bessara questions

What is Bessara?

Bessara is a Moroccan split-fava soup or purée commonly eaten warm for breakfast. Garlic and cumin season the beans while olive oil and paprika finish each bowl.

Can I make Bessara ahead?

Refrigerate for up to 4 days or freeze for 2 months; thin when reheating.

How should I serve Bessara?

Serve hot with Moroccan bread and extra olive oil.