Photograph of the finished Bissara

Middle East · Súp đậu tằm nghiền Bissara

Bissara

1 hr Hands-on time + 12 hr waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Broad beans Broad beans 1.1 lb
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Cumin seeds Cumin seeds 0.6 oz
  • Photograph of Olive oil Olive oil ¾ cup
  • Photograph of Kashmiri chili powder Kashmiri chili powder 0.4 oz
  • Photograph of Lime Lime 2
  • Photograph of Bread Bread 9.9 oz
  • Photograph of Salt Salt 0.6 oz

Method

  1. 1 Soak peeled broad beans for 12 hours, then rinse them several times to remove the slime.
  2. 2 Cook the beans with garlic and 800 ml of water for 45 minutes, or until the beans are completely dissolved.
  3. 3 Blend until smooth, then strain through a sieve to create a creamy, smooth soup.
  4. 4 Add cumin and salt, then simmer for another 5 minutes; the bissara should be thick enough to be propped up with a spoon.
  5. 5 Scoop the mixture into a bowl, create a well in the center, then pour in olive oil, sprinkle with cumin and chili powder, and squeeze in some lemon juice.

With an appliance

  • Pressure cooker 35 min

    Replace step 2: cook the beans in a pressure cooker for 18 minutes at high pressure, then release the pressure naturally; the beans will be completely dissolved, so the sieving step can be omitted.

Start cooking