Moroccan · Soups
Northern-Style Fava Bysar
Chefchaouen and Tangier households know this dish as bysar, a slightly thinner, garlic-forward take on the fava bean puree with a generous pour of olive oil and cumin, ladled warm into bowls for breakfast in Morocco's blue-washed north.
- Prep
- 10 min
- Cook
- 55 min
- Total
- 65 min
- Serves
- 4
- Level
- Easy
Ingredients
- 300 g dried split fava beans, soaked overnight
- 6 garlic cloves
- 1 tsp cumin
- 1/2 tsp paprika
- 6 tbsp olive oil, plus extra to serve
- Salt
Method
- 1
Cook the beans
Drain the soaked fava beans and simmer with the garlic and enough water to cover generously for 45–55 minutes until very soft.
- 2
Blend
Blend the beans with their cooking liquid, cumin, paprika, olive oil and salt to a smooth, pourable consistency, thinner than a dip.
- 3
Adjust
Thin with a little more hot water if needed to reach a soft, ladleable texture.
- 4
Serve
Ladle into bowls, finish with a generous drizzle of olive oil and extra cumin, and serve with bread.
Chef's tips
- Keep this version thinner than the dip-style bessara — it's meant to be eaten with a spoon.
- A very generous pour of olive oil at the end is traditional and essential to the dish.
Frequently asked questions
Is bysar the same as bessara?
They're regional names for essentially the same dish; bysar is common terminology in the north around Chefchaouen and Tangier.