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The word bessara refers not only to this Moroccan Split Pea Soup or Dip recipe but also to a tasty Moroccan dried split fava bean puree that’s prepared in a similar fashion.
For the split pea bessara, the dried split peas are simmered in water with onions, garlic, paprika and cumin before being pureed. Add cayenne pepper to taste.
Although it’s not traditional, I like to replace some of the water with chicken broth for a richer flavor. You can use vegetable broth or all water for a vegetarian version.
The split pea bessara can be made on fairly short notice because the split peas don’t need to be soaked. If making the Dried Split Fava Bean Bessara, you’ll need to allow time to soak the beans overnight.
In either case, the consistency of the final dish can vary from a soup to a thicker puree which is eaten as a dip. The latter is likely to be served in the north of Morocco as a popular accompaniment to fish. Moroccan bread (khobz) is usually offered on the side.
Garnish the Split Pea Bessara the traditional way with olive oil, cumin, and perhaps a little cayenne pepper. If you’ve made it extra spicy, consider adding a bit of fresh cilantro and a swirl of creme fraiche or plain yogurt.
For a change, you can reduce the olive oil in the recipe and garnish the bessara with a drizzle of argan oil for a light, nutty flavor that complements the split peas’ natural flavor.
