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Fava Bean Puree - Bissara (Morocco)

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Appetizer Beans/legum


  • 2 c Large dry fava beans; soaked overnight
  • And drained
  • 3 Cloves garlic; crushed
  • Salt; to taste
  • 1/2 c Olive oil
  • 8 c Water
  • 5 tb Lemon juice
  • 2 ts Cumin
  • 1 ts Paprika
  • 1/2 ts Chili powder
  • 1/2 c Chopped parsley


Place the fava beans, garlic, salt, 4 tablespoons of the olive oil, and water in a pot; then cook over medium heat until the beans are tender.
Place the beans in a food processor and process until smooth, then return to the pot. Add the lemon juice and cumin, and cook for 5 minutes over low heat. Spoon onto a serving platter. Pour the remaining olive oil evenly over the top; then sprinkle with the paprika and chilli powders. Garnish with the parsley and serve.
*Hanneman >FROM THE LANDS OF FIGS AND OLIVES, Habeeb Salloum and James Peters. 1995. Paperback 1997: Interlink Books. ISBN 1566561590
Recipe by: FROM THE LANDS OF FIGS AND OLIVES, Salloum and Peters (97)*
By Kitpath <> on Jun 12, 1998, converted by MM_Buster v2.0l.