Title: Bissara (Fava Soup)
Categories: Soup Bean Tunisia Jewish
Yield: 5 Servings

1	lb	Skinless, dried fava beans
4	c	Water
2	tb	Corn oil
1/2	ts	;;salt, or to taste
2	ts	Harissa (see recipe)
2	ts	Ground cuminseeds
		Lemon wedges

This is a poor man's soup, to be made when there is not enough money around to buy meat. Flavorful & substantial, the soup is served w/ generous quantities of day-old bread & is considered to be the entire meal.

1. Cook the fava beans in the water in a covered pan over moderate heat for abt 1 hr, or until soft. Add more water (1/2 cup) should liquid evaporate too quickly. Mash the beans coarsely in pan. (This is not a puree.) 2. Add oil, salt, harissa, & cuminseed & simmer slowly over low heat for 20 mins. Serve hot w/lemon wedges & an extra plate of harissa.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y.

previous

next