This puree of dried split fava beans may be humble fare, but a drizzle of extra virgin olive oil and a generous dusting with cumin and cayenne quickly transform it into something special. Enjoy it for breakfast, dinner, or anytime in between with crusty bread and a glass of Moroccan mint tea.
An easy, adaptable recipe for Split Pea Bessara, a satisfying Moroccan pureed split pea soup or dip. Although this variation of bessara has lots of flavor on its own, it’s extra delicious when garnished with olive oil, cumin, and cayenne.
Harira is a zesty, fragrant tomato-based soup with chickpeas and lentils. Robustly seasoned with ginger, pepper, cinnamon and lots of fresh herbs, it’s especially popular in Ramadan when it’s served to break the fast.
A zesty tomato and cracked barley soup seasoned with ginger, turmeric and olive oil. As with many other Moroccan soups, you can serve it for dinner or breakfast.
A classic Moroccan recipe for Hssoua Belboula, a Moroccan barley soup with milk. This savory version with cumin and olive oil can be served for breakfast or as a light dinner.