Ingredients with Measurements:
- 1 lb. dried fava beans, soaked overnight
- 1 lb. lamb shoulder, cut into small pieces
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tsp. ground cumin
- 1 tsp. paprika
- 1 tsp. salt
- 1/2 tsp. black pepper
- 4 cups water
- 1/4 cup olive oil
- Juice of 1 lemon
- Chopped fresh parsley, for garnish
Special equipment needed:
- Large pot
- Immersion blender or food processor
Step-by-step instructions:
1. Drain the soaked fava beans and rinse them under cold water. Place them in a large pot with the lamb, onion, garlic, cumin, paprika, salt, pepper, and water.
2. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 1-2 hours, or until the lamb is tender and the beans are very soft.
3. Remove the pot from the heat and use an immersion blender or food processor to puree the mixture until smooth. If the mixture is too thick, add more water until you reach your desired consistency.
4. Return the pot to the heat and stir in the olive oil and lemon juice. Cook for another 5-10 minutes, or until heated through.
5. Serve the bissara hot, garnished with chopped parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 1-2 hours
Temperature:
- Low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 25g
- Carbohydrates: 30g
- Protein: 30g
Substitutions for ingredients:
- You can use canned fava beans instead of dried, but the flavor will be slightly different.
- You can use beef or chicken instead of lamb.
Variations:
- You can add chopped tomatoes or red bell peppers to the mixture for extra flavor.
- You can top the bissara with crumbled feta cheese or chopped olives.
Tips and tricks:
- Be sure to soak the fava beans overnight to ensure they cook evenly.
- If you don't have an immersion blender or food processor, you can use a potato masher to puree the mixture.
- Adjust the seasoning to your taste by adding more or less salt, pepper, or spices.
Storage instructions:
- Store any leftover bissara in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the bissara in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the bissara in individual bowls, garnished with chopped parsley and a drizzle of olive oil.
Garnishes:
- Chopped fresh parsley, crumbled feta cheese, chopped olives
Pairings:
- Serve the bissara with warm pita bread or crusty bread for dipping.
Suggested side dishes:
- A simple green salad with lemon vinaigrette would be a nice accompaniment to the bissara.
Troubleshooting advice:
- If the bissara is too thick, add more water until you reach your desired consistency.
- If the lamb is tough, let it simmer for a bit longer until it becomes tender.
Food safety advice:
- Be sure to cook the lamb to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Bissara is a traditional Moroccan soup made from fava beans. It is often served during Ramadan as a filling and nutritious meal.
Flavor profiles:
- The bissara has a rich and earthy flavor from the fava beans, with a hint of spice from the cumin and paprika.
Serving suggestions:
- Serve the bissara as a main course for lunch or dinner, or as a hearty appetizer for a party or gathering.
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Region: Moroccan