Bissara is the Moroccan winter-morning soup of pureed dried fava beans with olive oil, cumin and paprika; thick, almost a porridge, served with khobz bread for dunking.

Bissara is the working-class Moroccan breakfast, especially across the north and central Atlas region. Originally a dried-fava preparation for the poor and farm labourers, it became a city staple in cool months. In Marrakech, Bab Doukkala's counters run bissara from dawn through morning, particularly through November to February when overnight temperatures drop.

Where to eat Bissara in Marrakech

3 editor picks for Bissara in Marrakech, ranked by editorial score. All Marrakech signature dishes · Bissara across every city.

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Make it at home

Serves Serves 41 hr 30 minEasy

Ingredients

  • 300 g dried split fava beans, soaked 4 hours
  • 4 garlic cloves
  • 1 tsp ground cumin, plus extra for serving
  • 1 tsp salt
  • Pinch hot paprika
  • 100 ml extra-virgin olive oil, plus more for serving
  • 1.2 L water
  • Khobz bread, for serving

Method

  1. Drain the soaked fava beans; rinse. Place in a pot with garlic, cumin, salt and water.
  2. Bring to a boil; skim foam. Reduce heat; simmer 1 hour until beans collapse into a porridge.
  3. Puree with a stick blender to a smooth thick soup. Stir in olive oil.
  4. Ladle into bowls; finish with more olive oil, a sprinkle of cumin, paprika and a pinch of salt.
  5. Serve hot with bread to tear and dunk. Breakfast tradition: eat with mint tea on the side.

Editor tip. Bissara should be thick enough to coat a spoon. If it's too thin, simmer uncovered another 10 minutes; if too thick, thin with hot water.