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Moroccan Dried Fava Beans Soup – Bessara Recipe

  • Gluten Free

Very filling and healthy soup.

  • Serves 6
  • Medium




Moroccan Dried Fava Beans Soup is also known as Bessara. You can have it as a soup or as a dip with bread. Fava Beans are also called “Broad Beans” or “Double Beans”.

Moroccan dried fava beans soup is one the staple foods of its people.

Moroccan cuisine is renowned for its huge variety of foods be it veg or non – veg. It is also famous for its extensive use of spices.

Fava beans are dense with nutrition. Fava beans have no saturated fat or cholesterol and contain a high concentration of thiamin, vitamin K, vitamin B-6, potassium, copper, selenium, zinc and magnesium. They are also an inexpensive source of lean protein.

Dried fava beans soup are an excellent choice for vegetarians. You can also have it as a light meal if you are not in a mood for a heavy meal.

It an ideal gluten free dish. The consistency of the soup may be thin or thick depending as per your taste. If you want to use it as a dip, keep it slightly thick.

It is often cooked on the streets of Morocco and also in people’s homes. It tastes best with Moroccan bread or any thick flat bread.

The dried beans need to be soaked overnight before cooking. People prefer to have it for breakfast or an evening snack. It can also be served as an entree or a main dish.

Dried fava beans are easily available in India but are slightly costly compared to other lentils.

Instead of cooking the same soups again, try this unique soup especially during winters. It helps to ward off the cold.

My family and I loved it. So please try it out and let us know your experience.

I have also shared links of other soups from this blog. Austrian Garlic Soup, Austrian Pumpkin Soup.

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Step 1

Soak the dried fava beans overnight.


Step 2

Cook the soaked fava beans with water (pani) in the pressure cooker for 10 minutes after the first whistle.


Step 3

After it is cooked, reserve the liquid and puree the fava beans in a blender.


Step 4

Heat butter (makhan) in a pot, add the onions (pyaaz) and saute till they turn translucent.


Step 5

Then add the garlic (lehsun) and saute till its cooked.


Step 6

Now, add the puree and mix properly. Use the the liquid to get the desired consistency.


Step 7

Add the roasted cumin (jeera) powder, black pepper (kali mirch) powder, apple cider vinegar and salt (namak).


Step 8

Bring it to boil and switch off the gas.


Step 9

Enjoy it as it is or have it as a dip for your bread.


Hello, I am Megha and I live in the city of Navi Mumbai. I was born and brought up in Mumbai. I am a third generation Mumbaikar. My native place is Bantwal which is in the Dakshina Kannada district of Karnataka. I am a MBA by qualification but my real passion is food which I found out a few years ago when I started to cook on a full fledged basis. I come from a family of foodies where everyone is a great cook irrespective of gender. We basically love and live food. So, I thought why not start writing a blog and share my love of food with everyone!!!

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