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Soups & Legumes

Traditional Moroccan Bessara (Creamy Fava Bean Soup)

A warming, velvety Moroccan winter soup made from dried split fava beans, garlic, and cumin, generously drizzled with robust extra virgin olive oil.

Bowl of creamy Moroccan Bessara soup drizzled with olive oil, cumin, and paprika

Prep

10 minutes

Cook

45 minutes

Servings

4-6

Difficulty

Easy

Bessara is Morocco’s legendary winter comfort dish. Across the chilly mornings of the Atlas foothills and the narrow winding alleys of the Marrakech Medina, cauldrons of Bessara simmer in every neighborhood souk stall.

Made from humble dried split fava beans (ful), fragrant garlic, and pungent cumin, this ancient peasant soup turns simple pantry legumes into a silky, golden bowl of comfort. The final touch — an unreserved pour of peppery Moroccan olive oil and a dusting of ground cumin — brings the soup to life.

Ingredients

For the Soup

  • 500g dry split fava beans (fèves sèches / ful medames), rinsed
  • 8 garlic cloves, peeled and whole
  • 1.5 liters cold water
  • 1 tbsp ground cumin
  • 1 tsp sweet paprika (piment doux)
  • 1/2 tsp cayenne pepper or chili flakes (optional)
  • 1.5 tsp salt
  • 60ml Moroccan extra virgin olive oil

To Serve

  • Extra virgin olive oil (generous drizzle for each bowl)
  • Ground cumin (for dusting)
  • Hot paprika or cayenne (for dusting)
  • Fresh warm Moroccan khobz bread

Instructions

  1. 1

    In a large heavy pot or Dutch oven, combine the rinsed split fava beans, whole garlic cloves, and 1.5 liters of water.

  2. 2

    Bring to a rolling boil over medium-high heat. As white foam rises to the surface during the first 5-10 minutes, use a slotted spoon to skim and discard it completely.

  3. 3

    Once the broth is clear of foam, stir in the olive oil, cumin, paprika, cayenne (if using), and salt.

  4. 4

    Reduce heat to low, cover the pot partially, and simmer gently for 35-40 minutes until the fava beans are completely soft and fall apart when pressed.

  5. 5

    Use an immersion blender (or transfer in batches to a blender) to puree the soup until velvety smooth and creamy. If the soup is too thick, stir in a splash of boiling water to reach your desired consistency.

  6. 6

    Return to a gentle simmer for 5 more minutes, tasting and adjusting the salt and cumin.

  7. 7

    Ladle into traditional earthenware bowls. Create a spiral or pool of peppery olive oil over the surface, dust with a pinch of cumin and paprika, and serve steaming hot with crusty bread.

Tips

  • Skimming the foam during the initial boil is essential — it removes the bitter compounds and ensures a bright, clean bean flavor.
  • In Northern Morocco (Tangier, Chefchaouen), Bessara is often made with a 50/50 mix of split fava beans and dried green split peas (*pois cassés*).
  • Bessara thickens naturally as it cools; simply reheat with a splash of water and fresh olive oil to restore its velvety texture.

Questions About This Recipe

Is Bessara eaten for breakfast or dinner in Morocco?

Both! In Morocco, Bessara is the quintessential winter breakfast served at street stalls in the Medina to warm workers, and it is equally beloved as a rustic, hearty family dinner.

Is Bessara vegan and gluten-free?

Yes, Bessara is naturally 100% plant-based, vegan, dairy-free, and gluten-free (when eaten with a spoon or gluten-free bread).

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