B'sarra (Moroccan Soup)
MAKE IT SHINE!
ADD YOUR PHOTO
This street food recipe is common to Fez, Morocco where workers looking for a more substantial breakfast would stop for a bowl of B'sarra. Easily found across North Africa where variations, like in Tunisia, use chickpeas and, in Egypt, it is common to reduce it into more of a dip.
- Ready In:
- 1hr 15mins
- Serves:
- Units:
ingredients
- 1 lb dried fava beans, soaked overnight
- 5 cups water
- 8 garlic cloves, crushed
- 1 medium onion, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 2 teaspoons cumin
- 2 teaspoons sweet paprika
- 2 -3 tablespoons argan oil (garnish)
- harissa (garnish)
- lemon wedge (garnish)
- arabic bread (khobz, Moroccan bread, garnish)
directions
- Drain the beans. In a hot frying pan, saute the garlic and onion in 1 tbsp olive oil until translucent and aromatic (2-3 minutes).
- Add the peas, spices and salt. Cover in water to just over an inch above the peas.
- Bring to a boil then simmer until the peas are tender (about 1 hour), adding more water if it begins to look dry.
- Puree mixture with a hand-blender or use a potato masher. Add more water, if needed, and check for seasoning.
- Serve with small bowls of freshly made harissa to sprinkle on top of the soup, wedges of fresh lemon, a swirl of argan or olive oil, and plenty of fresh khobz (Moroccan bread-can use French or Italian bread).
MY PRIVATE NOTES
Add a Note
Advertisement
Advertisement
RECIPE MADE WITH LOVE BY
@Member 610488
Contributor
@Member 610488
Contributor
"This street food recipe is common to Fez, Morocco where workers looking for a more substantial breakfast would stop for a bowl of B'sarra. Easily found across North Africa where variations, like in Tunisia, use chickpeas and, in Egypt, it is common to reduce it into more of a dip."
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by:
-
This street food recipe is common to Fez, Morocco where workers looking for a more substantial breakfast would stop for a bowl of B'sarra. Easily found across North Africa where variations, like in Tunisia, use chickpeas and, in Egypt, it is common to reduce it into more of a dip.
