Bessara (Moroccan Split Pea Soup)

Bessara is often made with dried split fava beans in most parts of Morocco, but in the northern part of the country, it is common to make it with dried green split peas.  

For this bessara recipe, I am using dried green split peas.

While most pureed soups aim for a smooth, silky finish, Moroccan split peas soup should have some coarse bits left — to give the dish texture.

Oh, and bessara is excellent with bread. So, if you want to maintain the Moroccan experience, serve it with khobz!

FOR MORE MOROCCAN RECIPES, CHECK OUT THESE POSTS!

Ingredients

• Dried green split peas – rinsed, and remember to pick any small stones or debris.

• Garlic – peel the skin but keep the garlic whole so it’s easier to remove them later if you decide to.

• Herb & spices – just use your favorite brand for sweet paprika, cumin, cayenne, salt, and bay leaf.

• Olive oil – you need this for drizzling when serving your Moroccan split pea soup, so use the best extra-virgin olive oil.

Preparation

Start making bessara by combining the following in a medium to large pot: dried split peas, garlic, bay leaf, and six cups of water.

Cover with a lid, place the pot over medium-high heat, and bring to a boil. Skim any foam that rises to the top. 

Adjust heat to low and simmer until the split peas become tender; it typically takes about forty-five minutes. 

Remove your Moroccan split pea soup from the heat and uncover.

Use an immersion blender to puree the soup—the aim is not a finely smooth soup but a creamy and slightly coarse-textured one.

Place it back into the heat, and add the paprika, cumin, cayenne, and salt.

Heat the soup briefly, taste, and adjust the seasoning.

Transfer your bessara into serving bowls and drizzle with olive oil.

Garnish with some more paprika, and enjoy!

Helpful tips

• Don’t add all the water when cooking the dried green split peas for bessara. Start with six cups of water, then add more if you need more liquid.

• Using a stand mixer will also work; remember to let the soup cool because it is EXTREMELY HOT once you take it off the heat.

• Once the split peas are cooked, feel free to pick and remove the garlic and bay leaf before pureeing your bessara. (I typically keep them in the soup.)

Recipe variation

• Stock. You can also use vegetable stock instead of water to cook the split peas to add more flavor to the base of the soup.

So make sure you have some bread ready and try this bessara recipe this evening! 🙂

OR GET MORE IDEAS FROM THIS LIST OF INTERNATIONAL SOUP RECIPES!

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📖 Recipe