{"id":4002,"date":"2025-04-23T12:40:00","date_gmt":"2025-04-23T10:40:00","guid":{"rendered":"https:\/\/4passionfood.com\/en\/?post_type=cuisine-recipe&p=4002"},"modified":"2025-06-18T13:11:58","modified_gmt":"2025-06-18T11:11:58","slug":"my-new-moroccan-split-peas-bissara","status":"publish","type":"cuisine-recipe","link":"https:\/\/4passionfood.com\/en\/recipe\/my-new-moroccan-split-peas-bissara\/","title":{"rendered":"My new Moroccan split peas Bissara ."},"content":{"rendered":"
<\/div>\n

I wish I could say, ‘Enjoy spring, it\u2019s 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\u2019t 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\u2019s 8 degrees, but in reality, it feels like 4, leaving me to wonder what my fate will be!<\/p>\n\n\n\n

Anyway, while we wait for the sun to stop playing hide-and-seek, here\u2019s a comforting recipe from a sunny country, Morocco: the famous Bissara, a wonderful way to warm up. <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

I propose a split pea bissara with an Egyptian twist, adding herbs, fried onion<\/a>, and spinach instead of molokhia. In Egypt, they serve it as a dip, while in Morocco, it\u2019s 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.<\/p>\n

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