Entree: Western Sahara – National Cuisine – بصارة ➤ Bissara (Thick heated purée of dried fava beans seasoned with garlic, cumin, olive oil, and lemon)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 30 min

Total 1 hr 45 min

Ingredients

- 2 cups (400 g) dried split fava beans (or dried broad beans)
- 8 cups (1.9 L) water, plus more for soaking
- 4 cloves (12 g) garlic, minced
- 1/3 cup (80 ml) extra-virgin olive oil, plus extra for serving
- 2 tsp (4 g) ground cumin
- 2 tsp (10 g) kosher salt, or to taste
- 2 tbsp (30 ml) fresh lemon juice, or to taste
- 1/2 tsp (1 g) smoked paprika or cayenne, optional for heat
- 1/4 cup (15 g) chopped fresh parsley or cilantro for garnish
- Crusty bread or warm flatbread for serving

Instructions

1. Rinse the dried fava beans and pick out any debris. For best results, soak beans in cold water to cover for 6–8 hours or overnight; for a quick option, add beans to a pot, cover with water, bring to a boil 2 minutes, remove from heat and soak 1 hour, then drain.
2. Place soaked and drained beans in a large pot with 8 cups (1.9 L) fresh water. Bring to a boil, reduce heat to a simmer, and cook gently, uncovered, until beans are very tender and falling apart, about 1 to 1 1/2 hours depending on bean age. Skim foam as needed.
3. When beans are tender, reserve about 1 cup (240 ml) of cooking liquid, then mash the beans in the pot with a potato masher for a rustic texture or use an immersion blender for a smoother purée, adding reserved cooking liquid a little at a time to reach a thick but spoonable consistency.
4. Stir in the minced garlic, 1/3 cup (80 ml) olive oil, ground cumin, salt, and lemon juice. Warm gently for 2–3 minutes to meld flavors; adjust seasoning with additional salt, lemon, or a pinch of paprika or cayenne for heat.
5. Transfer to a serving bowl, drizzle with extra olive oil, sprinkle chopped parsley or cilantro on top, and serve hot with crusty bread or warm flatbread.