Moroccan · Soups
Bessara (Split Pea & Garlic Soup)
A thick, warming split pea soup eaten across Morocco but especially beloved in Meknes, where street stalls ladle it into bowls before dawn for labourers heading to work. Blended smooth with plenty of garlic, cumin and olive oil, it is cheap, filling and endlessly comforting on a cold morning.
- Prep
- 10 min
- Cook
- 60 min
- Total
- 70 min
- Serves
- 4
- Level
- Easy
Ingredients
- 300 g dried split peas, soaked a few hours
- 4 garlic cloves
- 1.5 tsp ground cumin, plus more to serve
- 1 tsp paprika, plus more to serve
- 5 tbsp olive oil, plus more to serve
- About 1.2 litres water
- Salt
Method
- 1
Simmer the peas
Drain the soaked split peas and simmer them with the whole garlic cloves and water for 45–50 minutes until completely soft and falling apart.
- 2
Blend
Blend the soup smooth, either with a stick blender in the pot or in batches, adding a little more water if it is too thick.
- 3
Season
Stir in the cumin, paprika, olive oil and salt, and simmer a further 5 minutes to bring the flavours together.
- 4
Serve
Ladle into bowls and finish each with a drizzle of olive oil and a dusting of cumin and paprika, with bread on the side.
Chef's tips
- Soak the split peas beforehand if you can — they cook faster and blend smoother.
- Blend it very smooth; bessara should have the texture of a thick, silky purée, not a chunky soup.
- Serve immediately with fresh olive oil on top — it is traditionally eaten piping hot for breakfast.
Frequently asked questions
Is bessara the same as the fava bean dip?
The name bessara covers two related dishes — this thinner, brothier split pea soup for breakfast, and a thicker fava bean purée eaten as a dip. Both share the same garlicky, cumin-forward base.
Can bessara be made with fava beans instead?
Yes, dried split fava beans make the thicker dip-style bessara; simmer them a little longer since they take more time to soften.