Bisara

Bisara, is a soup and a bean dip in North African cuisine of Berber provenance that is made using dry, puréed wide beans as the main component. Garlic, olive oil, lemon juice, fiery red pepper, cumin, and salt are among the other components. Bisara can also be made with split peas or chickpeas.

Bisara is popular in Morocco throughout the cooler months of the year, and it may be found in town squares and numerous alleyways. It's usually served in shallow bowls or soup plates, with olive oil, paprika, and cumin on top. Bread is sometimes dipped into the dish, and lemon juice is occasionally added as a topping.

This puree of dry split fava beans may appear unappealing at first, but a drizzle of extra virgin olive oil and a liberal sprinkle of cumin and cayenne pepper rapidly elevate it to something wonderful. With crusty bread and a glass of Moroccan mint tea, it's perfect for breakfast, dinner, or anytime in between.