Bissara is an essential rural dish eaten in various variations in Morocco, Tunisia, Algeria, Libya, and Egypt. In Mauritania, it is often prepared using a combination of dried fava beans (foul) and split peas, which create a smooth, creamy texture. While it can be served as a thick dip with bread, in winter it is served hot and thinner as a soup.
The key to Bissara's flavour is its simplicity: the main taste comes from garlic and a generous use of cumin. Aromatic olive oil is essential for the final drizzle.
Rinse the fava beans and split peas under cold water. Soaking is not essential but shortens the cooking time.
In a large pot, combine the beans, split peas, garlic, 2 tbsp of olive oil, and salt. Cover with 6 cups of water. The water should cover the beans by about 5 cm.
Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover partially, and let it simmer slowly for 45–60 minutes. Stir occasionally to prevent the mixture from sticking to the bottom. The peas and beans are done when they are completely soft and starting to break down naturally.
Remove the pot from the heat and let it cool for 10 minutes. Blend the mixture with an immersion blender or in a regular blender until smooth and creamy. If the mixture is too thick, add a little hot water (for soup consistency) or replace the blending water with extra virgin olive oil (for dip consistency).
Add the cumin, paprika, and black pepper. Cook over low heat for another 5 minutes to allow the flavours to meld. Adjust salt as needed.
Serve the Bissara hot, ladled into bowls. Drizzle each serving with a generous amount of extra virgin olive oil, and sprinkle with a pinch of ground cumin and cayenne pepper (if you prefer spicy).
It is traditionally eaten with Moroccan/Arabic bread, which is dipped directly into the soup/dip.