Ingredients with Measurements:
- 1 lb. dried fava beans
- 1 lb. lamb meat, cubed
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tsp. cumin
- 1 tsp. paprika
- 1 tsp. salt
- 1/2 tsp. black pepper
- 6 cups water
- 1 cup pitted prunes
- 1/4 cup olive oil
Special Equipment Needed:
- Large pot
- Immersion blender or food processor
Step-by-Step Instructions:
1. Rinse the dried fava beans and soak them overnight in water.
2. In a large pot, heat the olive oil over medium heat. Add the lamb cubes and cook until browned on all sides.
3. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent.
4. Drain the soaked fava beans and add them to the pot with the lamb and onion.
5. Add the cumin, paprika, salt, and black pepper to the pot and stir to combine.
6. Pour in 6 cups of water and bring the mixture to a boil.
7. Reduce the heat to low and let the mixture simmer for 1-2 hours, or until the fava beans are tender and the lamb is cooked through.
8. Using an immersion blender or food processor, puree the mixture until smooth.
9. Add the pitted prunes to the pot and let them simmer for an additional 10-15 minutes, or until they are soft and plump.
10. Serve the bissara hot, garnished with chopped parsley or cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 2-3 hours
Temperature:
Medium heat for browning the lamb, low heat for simmering the bissara
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 410
Fat: 15g
Carbohydrates: 46g
Protein: 25g
Fiber: 14g
Substitutions for ingredients:
- Dried chickpeas or white beans can be used in place of the fava beans.
- Beef or chicken can be used in place of the lamb.
- Dried apricots or raisins can be used in place of the prunes.
Variations:
- Add chopped carrots and celery to the pot for a heartier soup.
- Top the bissara with a dollop of plain yogurt or sour cream.
- Serve the bissara with crusty bread for dipping.
Tips and Tricks:
- Be sure to soak the fava beans overnight to ensure they cook evenly.
- If the bissara is too thick, add more water to thin it out.
- For a smoother texture, strain the bissara through a fine mesh sieve before adding the prunes.
Storage Instructions:
Leftover bissara can be stored 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 or cilantro.
Garnishes:
Chopped parsley or cilantro
Pairings:
Crusty bread, roasted vegetables
Suggested Side Dishes:
Hummus, tabbouleh salad
Troubleshooting Advice:
- If the bissara is too thick, add more water to thin it out.
- If the lamb is tough, let it simmer for an additional 30 minutes to an hour.
Food Safety Advice:
- Be sure to cook the lamb to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover bissara in the refrigerator and consume within 3 days.
Food History:
Bissara is a traditional Moroccan soup made from dried fava beans. It is often served during Ramadan as a hearty meal to break the fast.
Flavor Profiles:
Savory, earthy, slightly sweet
Serving Suggestions:
Serve the bissara hot with crusty bread for dipping.
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Region: Moroccan