Bissara, also known as Bessara and Besarah (Arabic: "بصارة", Berber: "Tabissart" or "talkhcha") is a soup and a bean dip in North African cuisine, prepared with dried, puréed broad beans as a primary ingredient. Additional ingredients include garlic, olive oil, lemon juice, hot red pepper, cumin, and salt. Bissara is sometimes prepared using split peas or chickpeas. In Egypt, bissara also includes herbs or leafy greens—particularly parsley, mint, dill, spinach, or molokhiya, though the latter is more commonly added by Egyptian expatriates in Palestine—and is eaten with bread as a dip. It is typically inexpensive, and has been described as a pauper's dish.
Bissara is a dish in Egyptian cuisine and Moroccan cuisine. In Egypt, bissara is eaten exclusively as a dip for bread, and is served for breakfast, as a meze, or more rarely, for lunch or dinner. Egyptian bissara includes herbs or leafy greens, hot peppers, lemon juice, and occasionally onion. It is traditionally a rural farmer's dish, though it has become more popular in urban Egypt since 2011 because it is healthier than its urban counterpart, ful medames. In Morocco, bissara is typically served in shallow bowls or soup plates, and topped with olive oil, paprika, and cumin. Bread is sometimes eaten dipped into the dish, and lemon juice is sometimes added as a topping. In Marrakesh, Morocco, bissara is popular during the colder months of the year, and can be found in town squares and various alleyways.
- Weiss, J.; Chirichigno, P. (2007). Egyptian Cooking English Edition. Bonechi. p. 30. ISBN 978-88-476-0706-4.
- Valenta, Kyle (June 23, 2016). "How to eat breakfast like a local around the world - Provided By Advertising Publications". The Seattle Times. Retrieved September 6, 2016.
- Morse, K. (1998). Cooking at the Kasbah: Recipes from My Morroccan Kitchen. Chronicle Books. p. 63. ISBN 978-0-8118-1503-1.
- Good Eating's Global Dining in Chicago: Where to Find the City's Best International, Ethnic, and Exotic Restaurants. Agate Publishing, Incorporated. 2013. p. 71. ISBN 978-1-57284-443-8. Retrieved September 6, 2016.
- Hal, F.; Hamon, J.; Barbey, B. (2013). Authentic Recipes from Morocco. Tuttle Publishing. p. 47. ISBN 978-1-4629-0540-9.
- "The spice of life in magical Marrakesh..." Independent.ie. June 28, 2014. Retrieved September 6, 2016.
- Jaffrey, M. (2014). Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World. Potter/TenSpeed/Harmony. p. 103. ISBN 978-0-307-81612-2.
- كريم, محمد (2015-11-08). "البصارة... وجبة الشتاء الزهيدة". العربي (in Arabic). Retrieved 2018-05-14.
- Yasmine (March 17, 2016). "Classic Egyptian Bessara". Cairo Cooking. Retrieved 2018-05-14.CS1 maint: uses authors parameter (link)
- Honnor, J. (2012). Morocco Footprint Handbook:. Footprint Handbooks. Footprint. p. 24. ISBN 978-1-907263-31-6. Retrieved September 6, 2016.
- Kitchen, M.B.T. (2010). World Kitchen Morocco. Murdoch Books. p. pt42. ISBN 978-1-74266-500-9. (subscription required)
- Engineers, N.B.C. (2006). The Complete Book on Spices & Condiments (with Cultivation, Processing & Uses) 2nd Revised Edition: With Cultivation, Processing & Uses. Asia Pacific Business Press. p. 61. ISBN 978-81-7833-038-9.
- El-Wardani, Lina (2010-05-05). "An Ancient Diet". Retrieved 2018-05-14.