How to Make Besarah – Traditional Egyptian & Moroccan Dish
Besarah (Bissara): Creamy Egyptian Fava Bean Dip Recipe
Introduction
In the diverse landscape of North African cuisine, few dishes offer as much comfort and nutrition as Besarah (also known as Bissara or Bessara). This velvety, vibrant green puree is a true "peasant dish" in the best sense—made from humble ingredients that come together to create a flavor profile that is both earthy and deeply satisfying.
Whether it is served as a thick, herb-rich dip in the streets of Cairo or as a warming, golden soup in the mountains of Morocco, Besarah is a testament to the power of the simple fava bean. For those looking for a plant-based powerhouse that works for breakfast, lunch, or as a dinner appetizer, Besarah is about to become your new kitchen staple.
What is Besarah?
Besarah is a traditional North African dish primarily made from dried, peeled fava beans. Its roots stretch back to Ancient Egypt, where it was a staple food for the builders of the pyramids. Today, it remains a beloved comfort food across Egypt and the Maghreb region.
The name itself carries a sense of heritage, and while the spellings vary (Bissara, Bessara, or Besarah), the heart of the dish remains the same: slow-cooked beans transformed into a smooth, garlic-infused cream.
Regional Variations: Egypt vs. Morocco
While both countries claim Besarah as their own, they prepare it in distinct ways that cater to local palates:
The Egyptian Version
In Egypt, Besarah is almost always served as a thick dip. It is famous for its bright green color, which comes from a heavy hand of fresh herbs like parsley, dill, and leeks. It is typically served cold or at room temperature and is famously topped with a generous layer of crispy fried onions (ward).
The Moroccan Version
In Morocco, Bissara is often served as a warm, comforting soup. It is usually simpler in color—leaning toward a pale yellow or light green—as it focuses more on the beans and garlic rather than fresh green herbs. It is traditionally served hot, drizzled with plenty of high-quality olive oil
and a heavy dusting of cumin and paprika.
Ingredients Overview
To make an authentic Besarah, you’ll need a few pantry essentials:
The Base: Dried split fava beans (peeled). These are the star of the show.
The Aromatics: Fresh garlic (and lots of it), onions, and sometimes leeks.
The Greens (Egyptian Style): A mix of fresh parsley, cilantro (coriander), and dill. Some recipes even include a handful of fresh spinach or dried mint for extra depth.
The Spices: Cumin is non-negotiable. Add salt, black pepper, and a pinch of chili flakes or paprika for warmth.
The Finish: Extra virgin olive oil and lemon juice to brighten the earthy flavors.
Step-by-Step Besarah Recipe
1. Soak and Simmer
Rinse 2 cups of dried split fava beans and soak them for at least 4 hours (overnight is best). Drain and place them in a large pot with one chopped onion and 5–6 cloves of garlic. Cover with water and simmer for about 45–60 minutes until the beans are completely tender and falling apart.
2. Add the Herbs
If making the Egyptian style, add your fresh herbs (parsley, dill, cilantro) to the pot during the last 5 minutes of cooking. This keeps the color vibrant while softening the stems.
3. Blend to a Puree
Use an immersion blender or a standard blender to process the mixture until it is silky smooth. If it’s too thick, add a splash of warm water.
4. Season and Thicken
Return the puree to the pot over low heat. Stir in cumin, salt, and a squeeze of lemon. Let it simmer for another 5 minutes to allow the flavors to meld. The mixture will thicken significantly as it cools.
5. The Topping (The Secret Sauce)
For the Egyptian style, fry thinly sliced onions in oil until they are dark golden brown and crispy. Spread the Besarah on a shallow plate and top with the onions and a drizzle of the fragrant frying oil.
Serving Suggestions
As a Dip: Serve on a flat platter, allowing it to firm up slightly. Scoop it up with warm pita or baladi bread.
As a Soup: Keep the consistency thinner and serve in bowls with a swirl of olive oil and a side of crusty sourdough.
With Sides: Besarah pairs beautifully with green onions, pickled eggplants, or a fresh tomato and cucumber salad.
Health Benefits
Besarah is a nutritional "super-dip" that fits perfectly into modern healthy diets:
Plant-Based Protein: Fava beans are an incredible source of vegan protein.
High Fiber: Excellent for digestion and heart health.
Low Fat: Naturally low in fat (until you add the healthy olive oil!).
Budget-Friendly: One of the most affordable ways to feed a family a nutrient-dense meal.
Tips for Perfect Besarah
The Herb Balance: Use fresh herbs rather than dried for a more vibrant color and a cleaner, "greener" taste.
Don't Rush the Beans: Ensure the fava beans are mushy before blending; any grit will ruin the creamy experience.
Adjust the Thickness: Remember that Besarah thickens as it sits. If you're making it ahead of time, keep it slightly thinner than your desired end result.
Conclusion
Besarah is a beautiful example of how simple ingredients can create a dish of profound cultural and culinary importance. It is a bridge between the ancient past and the modern healthy kitchen. Whether you're looking for a new vegan recipe or a comforting taste of North Africa, Besarah is a dish that never fails to impress.
Ready to try this creamy fava bean delight? Let us know in the comments if you prefer the herb-heavy Egyptian style or the warming Moroccan soup!
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