3 Reviews of Bissara (Fava Bean Puree)

From: bluemoon downunder

On Jan 7, 2006

I am still trying to track down fava beans, and I shall review this again when I do. Meanwhile (after trying three very likely places without success), I have made this with 2 cans of chickpeas. Apart from this, omitting the cayenne (personal taste preference) and using only a pinch of salt, I made this to the recipe. I used about 3 tablespoons of olive oil. We ate this at room temperature with fresh crusty bread. Great flavour and texture, but I am keen to make it again with the fava beans! I’m on a quest to find them!

From: Chef #551323

On Aug 2, 2007

I used fava beans grown in my garden. Instead of mashing by hand I pureed in the blender. Also, I added lemon juice. My Moroccan husband nodded in approval! A healthy thing to eat! Thanks Toni for sharing the receipe.

From: Engrossed

On Aug 9, 2007

I think this was my first time trying fava beans...I bought them because I kept on seeing them in middle eastern recipes...I also kept on thinking of Hannible Lector...LOL. Anyhow this was easy to make and was pretty tasty...it was more of a refried bean texture than a puree. I think I would puree it next time as we didn't care for the texture but the flavor was good. I also thought it was going to be too hot for me but it wasn't. I had to hand grind cumin seeds because I was out of the already ground kind. The spices pop with the addition of lemon juice. My husband really loved this. We ate it as a side like refried beans.