Bissara, also known as bissouro which means cooked beans in ancient Egyptian language or Bessara, Besarah and Tamarakt (Arabic: "بصارة", Berber: "Tabissart" or "talkhcha")
The dish contains simple ingredients: Split fava beans, onions, garlic, fresh aromatic herbs and spices. All ingredients are slowly cooked and then blended together to yield a creamy and fragrant dip or side dish.
Food historians believe that the name Bissara originates from the Hieroglyphic world “Bisourou” or cooked beans. puréed broad beans as a primary ingredient.[1][2][3][4] Additional ingredients include garlic, olive oil, lemon juice, hot red pepper, cumin, and salt.[1][5] Bissara is sometimes prepared using split peas or chickpeas.[6][7] In Egypt, bissara also includes herbs or leafy greens—particularly parsley, mint, dill, spinach, or molokhiya, though the latter is more commonly added by Egyptian expatriates in Palestine—and is eaten with bread as a dip.[8][9] It is typically inexpensive, and has been described as a pauper's dish.[10][5]
Bissara is a dish in Egyptian cuisine and Moroccan cuisine.[1][11][12] In Egypt, bissara is eaten exclusively as a dip for bread, and is served for breakfast, as a meze, or more rarely, for lunch or dinner. Egyptian bissara includes herbs or leafy greens, hot peppers, lemon juice, and occasionally onion.[8] It is traditionally a rural farmer's dish,[8] though it has become more popular in urban Egypt since 2011 because it is healthier than its urban counterpart, ful medames.[13]
In Morocco, bissara is popular during the colder months of the year, and can be found in town squares and various alleyways.[2][14][15] It is typically served in shallow bowls or soup plates, and topped with olive oil, paprika, and cumin.[7] Bread is sometimes eaten dipped into the dish, and lemon juice is sometimes added as a topping.[7]
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