Bissara Recipe -
Bissara Recipe


Recipe by  

"This is one of my treasured recipes, it is wonderful on cold days. This recipe originates from somewhere in North Africa."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr 10 mins

    1 hr 20 mins


  1. Fry garlic in the vegetable oil in a large pot over low heat until lightly browned. Pour in water and olive oil; stir in split peas, parsley, chili pepper, paprika, cumin, salt, and pepper. Bring to a boil, then reduce heat to low, and simmer for about 55 minutes, stirring occasionally so that the peas do not stick to the bottom of the pot. When the peas are tender, mash them with a wooden spoon until smooth; stir in additional water to reach desired consistency.
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Reviews More Reviews

Most Helpful Positive Review
Aug 07, 2006

I found this recipe 2 weeks ago and have made it 5 times since then, it's so incredibly good and so incredibly fast and easy. I sincerely doubt I'll ever again make "traditional" split pea soup. This can be eaten as soup or, if you allow it to really thicken up, it makes a fantastic dip with crunchy tortilla strips, corn chips, toasted pita triangles, cucumber slices, or sweet red bell pepper strips. I've also used it as a filling for pita along with chopped cucumbers and a drizzle of yogurt mixed with chopped mint. Scrumptious! Note: Because I didn't have any dried whole chilies, I substituted 1 T. of commercial chili powder. I've also used 1 T. of dried parsley in place of fresh, and that works okay, too, although fresh is best. Thank you for posting this recipe!

Most Helpful Critical Review
Sep 07, 2007

I was so disappointed! Bland bland bland. The cumin does give a little smokey flavor, but not enough....I wished there were some meat in it to give a deeper flavor. I added a tiny bit of liquid smoke, and some lemon juice to kind of brighten it. I think it needs more vegetables- like onion, carrot and celery, cooked with the garlic. Also, leaving the dried red chili whole added no heat whatsoever. Lastly, I wished I had used vegetable or chicken broth instead of plain water. I had such high hopes for this recipe, but none of us liked it. Sorry.

Oct 03, 2007

as written, this would be too bland for my taste and I cannot see the sense in adding that much oil. With changes, this soup is delicious and so quick and easy. quickly sauteed 5 large cloves of garlic in a bit of EVOO, upped the cumin to 2 heaping measuring tsp., omitted the whole chili and added Tunisian ground chili powder, and used chicken broth instead of water. Used 3 cans chicken broth and 16 oz pkg of peas. It was thick but not overly so. I had an extra can of chicken broth that I added the next day, as it was thicker then. thanks for the easy recipe that is nice to use for a Ramadan dinner shorba.

Mar 03, 2008

This is so good, and very versitile,as alot of other reveiwers mentioned if you let this thicken to a pasted it's a great spread, really tastes good on toasted pitas with some feta. But as a soup it's equally amazing. The only reason i'm giving this 4 stars instead of 5 is because instead of water chicken broth is really essentail, it emboldens the flavors, and gives it a finished taste. Other than that this soup is perfect as is!

Apr 08, 2008

We enjoyed this a lot! I doubled the spices and added a sprinkle of turmeric and chili powder. I sauteed a small onion with the garlic and omitted the olive oil. Oh and I used vegetarian "chicken" flavored bouillon. Next time I might add some carrots but other than that it was perfect!

Oct 06, 2006

I can only recommend this recipe. Absolutely delicious! Thanks for sharing this!

Sep 17, 2006

My boyfriend and I both loved this. I used red chili pepper flakes and added 1/2 tsp of garlic salt,tumeric, and a chili powder. Delicious.

Dec 15, 2006

Next time, I will halve the preparation--I have so much leftovers! This is a great tasting, healthy, unique tasting, FILLING treat. Would also be good on toasted bread, and I've also been putting it on baked potatoes. YUM!


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  • Calories
  • 371 kcal
  • 19%
  • Carbohydrates
  • 46.3 g
  • 15%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 13.5 g
  • 21%
  • Fiber
  • 19.5 g
  • 78%
  • Protein
  • 18.7 g
  • 37%
  • Sodium
  • 18 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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