CASABLANCA STREET FOOD SAVORY VIBRANT DIVERSE
INTRODUCTION
Moroccan cuisine is extremely varied, both in terms of its wide array of dishes and the ingredients that go into them, and in terms of centuries of influences such as Berber, Arab, Middle Eastern, Sephardic, Andalusian, Sephardic, and more.
Even within Morocco, the term “Moroccan Food” might mean very different things to different people. For some, it includes only the most traditional recipes and cooking techniques. For others, Moroccan food is ever-evolving, and a modern Moroccan cook is likely to prepare a repertoire of dishes that includes classic Moroccan recipes, international recipes, and fusion fare that combines different elements from different cuisines.
MOROCCAN DRIED FAVA BEAN DIP OR SOUP BESSARA
This puree of dried split fava beans may be humble fare, but a drizzle of extra virgin olive oil and a generous dusting with cumin and cayenne quickly transform it into something special. Moroccan Bessara (or bissara) is a delicious, satisfying pureed fava bean dip or soup that’s popular street food as well as humble family fare. Although it’s enjoyed throughout the country, it’s especially popular in the north of Morocco, where it might be served as a standalone dish or as a side to fish.
HOW TO MAKE BISSARA
Bessara is prepared by soaking dried, peeled split fava beans overnight, simmering the soaked beans with garlic, olive oil, paprika, and cumin, then pureeing the mixture to the desired consistency.
Traditionally the soaked split fava beans are cooked for several hours until they have broken down on their own. They are then passed through a sieve or food mill.
However, in modern kitchens we’re more likely to use a blender or immersion blender, so the beans need to be cooked only about an hour before they’re ready to be pureed. It’s so much quicker and easier, and also yields a smoother texture to the fava bean puree.
If made as a thicker puree, bessara is likely to be served as a dip from a communal plate, usually with crusty Moroccan bread on the side.
If thinner, bessara is ladled into individual bowls as a soup. That’s how it’s enjoyed as street food, and it’s also how I serve it at home.
The puree’s consistency can also be made somewhere in between — thin enough to eat with a spoon, yet thick enough to scoop up with bread.
Another version, Split Pea Bessara, is made in a similar fashion, except that the split peas don’t require an overnight soak. For that variation, I like to add onions and and use stock or broth when cooking the beans.
THE CONDIMENTS FOR BESSARA
Both Fava Bean Bessara and the split pea variation are traditionally a bit bland out of the pot, relying on generous garnishes of extra virgin olive oil, cumin, cayenne pepper (or harissa) for kicks of flavor.
Be sure to offer them as condiments because they quickly transform the Moroccan dried bean puree into memorable, satisfying comfort food.
Since I like most bean dishes on the zesty side, my recipe below uses a bit more seasoning than you might find in a typical street food version. Notch the spices up or down according to your own preferences, keeping in mind that condiments will add lots of flavor at the table.
MOROCCAN SPLIT PEA BESSARA RECIPE
An easy, adaptable recipe for Split Pea Bessara, a satisfying Moroccan pureed split pea soup or dip. Although this variation of bessara has lots of flavor on its own, it’s extra delicious when garnished with olive oil, cumin, and cayenne.
THE WORD BESSARA
The word bessara refers not only to this Moroccan Split Pea Soup or Dip recipe but also to a tasty Moroccan dried split fava bean puree that’s prepared in a similar fashion.
For the split pea bessara, the dried split peas are simmered in water with onions, garlic, paprika and cumin before being pureed. Add cayenne pepper to taste.
Although it’s not traditional, I like to replace some of the water with chicken broth for a richer flavor. You can use vegetable broth or all water for a vegetarian version.
The split pea bessara can be made on fairly short notice because the split peas don’t need to be soaked. If making the Dried Split Fava Bean Bessara, you’ll need to allow time to soak the beans overnight.
In either case, the consistency of the final dish can vary from a soup to a thicker puree which is eaten as a dip. The latter is likely to be served in the north of Morocco as a popular accompaniment to fish. Moroccan bread (khobz) is usually offered on the side.
Garnish the Split Pea Bessara the traditional way with olive oil, cumin, and perhaps a little cayenne pepper. If you’ve made it extra spicy, consider adding a bit of fresh cilantro and a swirl of creme fraiche or plain yogurt.
For a change, you can reduce the olive oil in the recipe and garnish the bessara with a drizzle of argan oil for a light, nutty flavor that complements the split peas’ natural flavor.
MOROCCAN STEWED WHITE BEANS RECIPE LOUBIA
This puree of dried split fava beans may be humble fare, but a drizzle of extra virgin olive oil and a generous dusting with cumin and cayenne quickly transform it into something special. Enjoy it for breakfast, dinner, or anytime in between with crusty bread and a glass of Moroccan mint tea.Once you try zesty, saucy Moroccan Stewed White Beans (loubia), you’ll see why this humble dish is a comfort food favorite for so many Moroccans. White beans are soaked overnight then stewed with fresh tomatoes, ginger, paprika, and cumin. Throw in lots of garlic and chopped herbs (and perhaps an optional chili pepper or two), and you have the makings of an easy yet memorable dish.
BEANS TRADITIONAL DISH
Although the stewed white beans shown in the photo were prepared as a vegetarian dish, it’s just as common to include beef, lamb, dried meat (gueddid) or preserved meat confit (khlii) for extra protein and hearty, traditional flavor.
Moroccan loubia may be served as a side or main dish. Eat with a spoon or enjoy the beans in typical Moroccan fashion—by dipping in with crusty bread such as traditional Moroccan khobz.
CONCLUSION
Casablanca street food scene provides food lovers a lively and original experience of the rich heritage of Moroccan cuisine. From the tasty Sfenj (Moroccan doughnuts) to the delicious brochettes (grilled Skewers) and the famous Briouats (savory pastry) street corners are filled with vendors offering tasty, healthy foods that satisfy all tastes. A variety of flavor options ranging from spicy to sweet and savory — reflect Casablanca’s international character. They blend the traditional Moroccan food items with influences from various culinary traditions.
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