Ingredients
-
1
-
5
-
8
-
1
-
1
-
1
-
2
-
2
-
2 - 3
-
-
-
-
-
-
Directions
B’sarra (Moroccan Soup), This street food recipe is common to Fez, Morocco where workers looking for a more substantial breakfast would stop for a bowl of B’sarra Easily found across North Africa where variations, like in Tunisia, use chickpeas and, in Egypt, it is common to reduce it into more of a dip , This street food recipe is common to Fez, Morocco where workers looking for a more substantial breakfast would stop for a bowl of B’sarra Easily found across North Africa where variations, like in Tunisia, use chickpeas and, in Egypt, it is common to reduce it into more of a dip
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Drain the Beans. in a Hot Frying Pan, Saute the Garlic and Onion in 1 Tbsp Olive Oil Until Translucent and Aromatic (2-3 Minutes). |
|
2
Done
|
Add the Peas, Spices and Salt. Cover in Water to Just Over an Inch Above the Peas. |
|
3
Done
|
Bring to a Boil Then Simmer Until the Peas Are Tender (about 1 Hour), Adding More Water If It Begins to Look Dry. |
|
4
Done
|
Puree Mixture With a Hand-Blender or Use a Potato Masher. Add More Water, If Needed, and Check For Seasoning. |
|
5
Done
|
Serve With Small Bowls of Freshly Made Harissa to Sprinkle on Top of the Soup, Wedges of Fresh Lemon, a Swirl of Argan or Olive Oil, and Plenty of Fresh Khobz (moroccan Bread-Can Use French or Italian Bread). |
