Welcome to the Kingdom of Morocco, country of Imazighens! The history of Moroccan cuisine, which is of Imazighens (Swassa, Ryafa and Zayanes), Jews, Andaloussi and Sahrawi origins, stretches back for several centuries and was able to adapt itself to changes and different modern ingredients from period to period. Moroccan cuisine is rated among one of the most cleverly balanced cuisines, with strong focus on rich flavours, aromas, texture, presentation, and perfect choice of spices and fresh ingredients, thus leading Moroccans to pride themselves on eating tasty, delicious and traditional food on a daily basis. Several Moroccan dishes have become increasingly popular now in other parts of the world (North of America, Australia and Western Europe) and it is no surprise that some neighbouring African countries have adopted the Moroccan Style Flavour. Welcome to my Blog!

18 Feb 2011

تَلْخْشا-البيسارة / Talakhcha or Bissara / Dried Fava Bean Soup / Soupe aux fèves sèches!

Ready for a comforting bowl of soup to warm your toes!  This is a classic Moroccan soup called "Talakhcha " = تَلْخْشا , in Moroccan "Shalha" or "Tamazight", and which is known as "Bissara" =البيسارة in Moroccan Arabic, but my husband calls it "Big-Hug Soup", and there is a long story behind this name :).

This autumn soup is very popular in Morocco and was once used to fill up hungry tummies with cheaper ingredients.  Whether you prefer to serve up Talakhcha as a starter or a meal in itself , it's so good you'll want to make it as often as you can on cold days.  Traditionally, Talakhcha is served with a generous drizzle of olive oil on top, and some red hot chili pepper.  Some people prefer to serve it with ground cumin or even paprika.
Recipe, and Photos by Mamatkamal
Ingredients:

-2 tablespoons huile d'olive / 2 c à soupe huile d'olive.

- 1/2 teaspoons butter / 1/2 c à thé de beurre.

-4 cloves garlic / 4 gousses d'ail.

-Some water (enough water to cover the beans / Un peu d'eau (verser de l'eau jusqu'à que les fèves soient complètement couvertes).

-300g dry fava beans, soaked overnight and drained  / 300g de  fèves sèches. Laisser tremper toute une nuit.
-Some fresh coriander or parsley leaves / Quelques feuilles de coriandre ou du persil fraîches.

-1 red chile pepper / 1 piment rouge chili.

-1 1/2 teaspoons red paprika / 1 1/2 c à thé  de paprika rouge.

-1 teaspoon cumin powder / 1 c à thé cumin poudre.

-Some salt / Un peu de sel.

-1/4 teaspoon black pepper powder / 1/4 c à thé poivre noir moulu.

-2 tablespoons lemon juice / 2 c à soupe de jus de citron.


Method / Préparation:

1.Fry garlic in olive oil and butter in a large pot over low heat until lightly browned. / Dans l'huile d'olive et le beurre, faire dorer l'ail jusqu'à qu'elle soit légèrement coloré.

2-Add fava beans, coriander, paprika, pepper and pour water to cover the beans.  Bring to boil, put heat to low, and simmer for about 1 1/2 hour or until the beans are tender.  Make sure to stir occasionally so that the beans do not stick to the bottom of the pot and check the level of water, you might need to add some during the cooking process. / Ajouter les fèves, coriandre, paprika, poivre et ajouter de l'eau, assez pour couvrir les fèves.  Porter à ébullition sur un feu doux pendant environ 1 1/2 heure ou jusqu'à que les fèves soient bien tendres. Remuer régulièrement pour éviter que les fèves ne colle au fond de la casserole. Vérifier de temps en temps s'il y a assez de liquide. Sinon ajouter un peu d'eau.

3-When the beans are very tender, mash them with a wooden spoon or place them in a food processor and process until smooth.  Return to the pot. / Les fèves sont cuites quand elles deviennent très tendres.  Ecraser-les avec une cuillère en bois ou passer-les tout simplement au moulin à légumes.  Renverser le mélange dans le récipient.

4-Add lemon juice, salt and cumin, stir in additional water to reach desired soup consistency. / Ajouter le jus de citron, sel, cumin et mélanger  en ajoutant un peu d'eau jusqu'à l'obtention de la consistance désirée de la soupe.

5-Spoon Talakhcha onto a serving platter, pour some olive oil over the top, garnish with coriander and chili pepper and serve./ Verser Talakhcha dans une assiette de soupe, verser un filet d'huile d'olive , décorer avec un brin de corianddre, du chili et servir.
Mamatkamal
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