🇲🇦 Morocco · Food
Bissara with Lamb Shank
By eatmundo · August 3, 2026
🇲🇦 MAA comforting, velvet-smooth fava bean stew traditionally served as a breakfast or warming winter meal. It is enriched with tender lamb shank for a heartier, main-course experience.
Ingredients
check them off as you prepareHow to Make It
- 1
Soak the 200g dried fava beans in water for at least 8 hours, then drain them well.
- 2
In a large heavy-bottomed pot, sear the 4 lamb shanks in 20ml of the olive oil over medium-high heat until golden brown.
- 3
Add the soaked beans, the 5 garlic cloves, 0.5 tsp turmeric, and enough water to cover by 5cm.
- 4
Bring the mixture to a boil, then reduce the heat to low and simmer for 60 minutes until the beans are completely soft and breaking down.
- 5
Carefully remove the lamb shanks and set them aside to keep warm.
- 6
Use an immersion blender to process the bean mixture until it is perfectly smooth and creamy.
- 7
Stir in the remaining 40ml olive oil and the 1 tsp cumin, adjusting with salt to your preference.
- 8
Serve the warm puree in bowls topped with a lamb shank, finished with a final drizzle of extra olive oil.
Frequently Asked Questions
Can I use split peas instead?+
Yes, dried split peas are a common substitute if fava beans are unavailable, though the flavor profile is slightly sweeter.
How do I avoid a gritty texture?+
Ensure you blend the beans thoroughly while they are still hot; pass the puree through a fine-mesh sieve if you desire a restaurant-grade silkiness.
Should I soak the beans?+
Yes, soaking is mandatory to reduce the cooking time and ensure the beans break down into a smooth consistency.
Is this a soup or a dip?+
It is traditionally a thick stew that can be eaten with bread as a dip or with a spoon as a main dish.
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