Difference between revisions of "Bissara"
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Put beans or [[Lentils]] in a stock pot. Cover with [[water]], bring to a boil. Lower the heat and cover; cook slowly for 30 minutes. Purée the beans. | Put beans or [[Lentils]] in a stock pot. Cover with [[water]], bring to a boil. Lower the heat and cover; cook slowly for 30 minutes. Purée the beans. | ||
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[[Category:Tunisian cuisine]] | [[Category:Tunisian cuisine]] | ||
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[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
Latest revision as of 08:02, 14 July 2012
Description
This is a classic Tunisian soup, spiced with harissa, one of the most popular condiments in the Middle East and North Africa
Ingredients
- 1 pound Lentils or baby fava beans
- 5 cloves of garlic, peeled and crushed
- 4 T. olive oil
- 2 T. tomato paste
- 1 level T. cumin
- 1/2 tsp. harissa*
- water or vegetable broth to make 4 quarts total soup
- salt and pepper to taste
Procedures
Put beans or Lentils in a stock pot. Cover with water, bring to a boil. Lower the heat and cover; cook slowly for 30 minutes. Purée the beans.
Peel the garlic. In a clean pot, warm the oil, cook the garlic, and add the tomato paste, cumin, and harissa. Add the bean purée, add water or broth to a soup consistency, and season with salt and pepper. Heat to just below boiling. Serve with extra harissa on the side.
