Bessara (البسارة) — Moroccan Dried Fava Bean Soup with Cumin and Olive Oil

• 400 gdried split fava beans (peeled) (also sold as split broad beans)
• 1600 mlwater (plus more if needed for thinning)
• 20 ggarlic (about 4 large cloves, finely grated)
• 6 tspground cumin (4 tsp in the soup, 2 tsp for serving)
• 2 tspsweet paprika (for serving)
• 90 mlextra-virgin olive oil (60 ml for serving, 30 ml stirred in)
• 2 tspsalt (about 12 g fine salt)
• 0.5 tspground black pepper
• 1 tspground turmeric (optional but traditional in many homes)
• 15 mllemon juice (optional, for a brighter finish)
• 6flatbread (for serving, such as Moroccan khobz)

Instructions

1. 1

   Rinse the dried split fava beans under cold water until the water runs mostly clear. Pick through briefly to remove any small stones or debris, then drain well so the pot doesn’t foam excessively.

2. 2

   Add the beans and 1600 ml water to a heavy pot and bring to a boil over medium-high heat. Skim off any foam for the cleanest flavor, then reduce to a steady simmer and partially cover the pot.

3. 3

   Stir in the grated garlic, 4 tsp ground cumin, salt, black pepper, and turmeric if using. Simmer gently for 55–65 minutes, stirring every 10 minutes, until the beans are very soft and begin to break down on their own.

4. 4

   Blend the soup until completely smooth using an immersion blender, or carefully transfer to a blender in batches and return it to the pot. If the soup is thicker than a creamy porridge, add 50–150 ml water and simmer 3 minutes to reach a spoonable, velvety texture.

5. 5

   Stir 30 ml olive oil into the hot soup and simmer 2 minutes to emulsify and round out the flavor. Turn off the heat and add the lemon juice if using, then taste and adjust by adding 0.25 tsp salt at a time if needed.

6. 6

   Ladle the bessara into warm bowls and level the surface with the back of a spoon. Top each bowl with a drizzle of the remaining 60 ml olive oil, then dust with the remaining 2 tsp cumin and the sweet paprika before serving with bread.