Mashed split peas to serve with a drizzle of olive oil. This specialty is called Bissara in northern Morocco or Thamarakt among the Berbers of the Rif (north-east of Morocco). It is a Berber soup.
At the Moroccan table
Its defining character is a thick fava-bean or split-pea soup served with olive oil, cumin and bread.
Description And serving traditions
Bissara centers on a thick fava-bean or split-pea soup served with olive oil, cumin and bread.
Ingredients and raw materials
- dried split fava beans or peas
- garlic
- cumin
- olive oil
- salt
How it is made
- Soak or rinse pulses and grains when required.
- Cook the aromatic base with herbs and spices.
Table & terroir
Roots on the map
- Region
- National
Table & terroir
At the Moroccan table
- Food family
- Moroccan-traditional
foodsoupNational
Region map
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