Moroccan Split Pea Bessara Recipe

Who doesn't love Moroccan pea soup or as we say "BESSARA" during cold days? When served with fresh Moroccan bread, olive oil, onion, it immediately brings out that authentic feeling. It is a fine dish and actually a meal in itself, which is very easy to prepare.

INGREDIENTS:

Servings 6/8

•  1600 ml water
•  500 g split peas (chopped)
•  5 g ras el hanout
•  3 g cumin
•  2 g black pepper
•  10 g salt
•  olive oil

PREPARATION:

1. Wash the peas.
2. Bring the water to a boil. When it begins to bubble, add the peas. 
3. Put the lid on. When it bubbles again (about 5 min) turn the heat to its lowest setting and let it continue cooking for about 35/40 min.
4. Let it cool for a while. Add it to a blender along with the ras el hanout, cumin, black pepper and salt. Blend until combined.
5. Add it back to the pan to continue cooking and when it is well hot (bubbling) then you can serve it.
6. Serve it with olive oil, Moroccan bread, onion or a chili pepper.

Tips:

BESAHA!