Moroccan Bessara is one of the most traditional flavors of Moroccan cuisine and also one of its more versatile dishes: you can have it warm as a soup for dinner or add less water in the preparation process and serve as a dip with pita chips or bread to share with friends. Moroccan Bessara is one of the most traditional flavors of Moroccan cuisine and also ...
300 gr yellow or green split peas, drained
3 cups water
1 cloves garlic
2 tbsp olive oil
1 squeezed lemon
1 tsp salt
1 tsp ground cumin
1 tsp smoked paprika
Keep cooking the same
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Let the split peas soak for at least 3 hours (depending on your split peas you may need to let them soak for the night, check the package instructions before proceeding).
Place the split peas, garlic and water in a deep pot and heat until it starts boiling. Once you reach that point, lower the heat to medium and let them simmer for 30 minutes (if they get to dry add a little water).
Transfer the mixture to a food processor, add the olive oil, lemon juice, salt, cumin powder, and smoked paprika. Blend until smooth (you can add a bit more water if needed).
Return to the pot and heat for a couple more minutes, just to warm through (if the soup is too runny, this is a great time to cook a bit longer until it reaches your desired consistency).
Serve with fresh parsley, olive oil and paprika or chili flakes (optional).
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Moroccan Bessara is one of the most traditional flavors of Moroccan cuisine and also one of its more vers...