My new Moroccan split peas Bissara .

23/04/20254passionfood

Prep time: 10 minutes

Cook time: 1 hour 30 minutes

Serves: 2 people :

I wish I could say, ‘Enjoy spring, it’s here!’ Unfortunately, I must tell you, ‘Get ready, my friends, winter is still here!’ Why this drama, you may ask? This morning, my app shows 8 degrees, but it feels like 4. I can hardly believe my eyes as I look out the window: the trees have indeed bloomed; they are no longer ‘naked,’ as we like to say in England. Yet I see people wearing wool hats and gloves, and I can’t help but think this can’t be possible! Just last week, I was in Dubai, where it was 36 degrees. I wonder what they will turn into this summer. I return home to find it’s 8 degrees, but in reality, it feels like 4, leaving me to wonder what my fate will be!

Anyway, while we wait for the sun to stop playing hide-and-seek, here’s a comforting recipe from a sunny country, Morocco: the famous Bissara, a wonderful way to warm up.

I propose a split pea bissara with an Egyptian twist, adding herbs, fried onion, and spinach instead of molokhia. In Egypt, they serve it as a dip, while in Morocco, it’s more of a thick soup enjoyed with a spoon or accompanied by good homemade bread. You can make the bissara with dried fava beans or a mix of fava beans and split peas. The taste will differ, but it will be equally delicious.

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My new Moroccan split peas Bissara .

23/04/2025 4passionfood

Prep time: 10 minutes
Cook time: 1 hour 30 minutes
Total time: 1 hour 40 minutes

Serves: 2 people :

Ingredients :

150 g of split peas
800 ml mineral water
4 cloves of garlic
1 tsp ground cumin
1 tsp ground coriander
1/2 Tbsp fresh dill, roughly chopped
1/2 Tbsp fresh coriander , roughly chopped
10 g baby spinach leaves
salt and freshly ground black pepper
6 Tbsp olive oil
a pinch of Espelette pepper, for serving
a pinch of paprika , for serving
1 Tbsp fried onions, (optional, but so delicious)
few dill leaves, for serving
lemon wedges , for serving

Method :

1)
Prepare the split peas:

Rinse the split peas under cold water until the water runs clear. Soak them in water for at least 2 hours, ideally overnight—this step will save you a lot of time during cooking.

In a pot, place the soaked, rinsed, and well-drained split peas. Add three peeled cloves of garlic, halved lengthwise, making sure to remove the germ. Cover everything with boiling water and let it simmer for 2 and a half hours, or longer if necessary (if you soaked the split peas overnight, it may take less time).

Personally, for this type of dish, I use a pressure cooker and cook it over low heat for 1 to 1.5 hours.
2)
During cooking, remember to skim off the white foam that forms on the surface; a simple spoon or skimmer will do the trick.

If you’re using a pressure cooker, simmer for about fifteen minutes, then remove the impurities that appear on the surface. Cover and cook under pressure for 1 to 1.5 hours on low heat.

To check the cooking of the split peas, pinch a few between your fingers; they should easily mash into a purée. If they haven’t reached that stage yet, continue cooking and add a bit of boiling water if needed.
3)
Once cooking is complete, stir in cumin, coriander, Espelette pepper to taste, along with salt and pepper. If you prefer a smooth and creamy texture, feel free to use an immersion blender to mix everything together. If your bissara is too thick, add boiling water until you achieve the velvety texture you prefer to eat with a spoon (my favorite). Otherwise, it will have a purée-like texture, perfect for enjoying with good homemade bread.

For a final savory touch, heat four tablespoons of olive oil in a small saucepan over medium heat and grate a clove of garlic using a microplane. Heat for a minute, being careful not to burn the garlic, and then pour the infused oil into the bissara.

« So far, this is the Moroccan Bissara recipe. You can stop here and enjoy it with a drizzle of olive oil, a pinch of Espelette pepper, and ground cumin. »

Also, add the fresh herbs and the young spinach shoots, rolled like a cigar and chopped up. This addition takes the Moroccan Bissara to another level, truly delicious.

Mix with a spoon and let it simmer for about ten minutes before serving in a deep plate or bowl.
4)
For an even more indulgent effect, top your dish with fried onions (you can find the recipe HERE), a pinch of Espelette pepper, and paprika, then drizzle with a bit of olive oil (the remaining two tablespoons).

Enjoy!!

Don’t forget to share your creations in the comments or on social media, I can’t wait to see your version.