One of the most comforting and easy to prepare soups for the winter months is Moroccan Bessara. I first came across this delicious dish on my first trip to Morocco. I traversed the country with a young driver called Abdel ‘adim who was an expert in street food and Moroccan music… the best introduction to the simple dishes of the country as well as a stunning collection of tunes.
I still love eating bessara in the Medina of Fes el Bali with a fresh loaf from the neighbourhood bakery and mint tea made by one of the experts of the medina. Can’t think of anything better on a cold day! If you can’t find ready peeled and split beans, you will have to soak and skin the whole beans (an extremely tedious business).
500 g dried small peeled broad (fava) beans
6 cloves garlic, peeled
extra virgin olive oil
Pick over and rinse the broad beans.
Put them in a saucepan with the garlic, cover with fresh water and bring to the boil. Do not salt at this stage!
Skim any scum that rises to the surface and simmer for an hour or until the broad beans are soft and starting to fall apart.
Stir well with a wooden spoon, scraping the bottom of the pot to make sure that they do not stick and burn and mash them against the sides of the pot until a thick soup is obtained. (or puree with a mixing wand).
Stir in 1/4 cup of olive oil, salt to taste and 1 tbsp cumin and cook for a further five minutes.
Serve in small soup bowls. Pour another tablespoon of oil onto the surface of each bowl of bessara, sprinkle with extra ground cumin and serve with hot pepper or chilli on the side.
Fresh bread and fried eggs make this a filling and satisfying meal.
NB Fresh cumin is of the utmost importance as is the quality of the extra virgin olive oil.