Learn How to make the Delicious, Vegan Friendly Moroccan Beet Salad and B’ssara

Beets, as a vegetable, tend to evoke strong opinions – you either love them or hate them, with little room for middle ground. More often than not, I find myself in the latter category. However, on occasion, I do find pleasure in savoring this Moroccan salad.

Ingredients:

Creating this flavorful beet salad requires just a handful of ingredients, making it a quick and simple dish that can be prepared in under 30 minutes. Here’s what you’ll need and why

• Beets: The star of the dish. Peeling and dicing them into 1/2-inch cubes allows for quicker cooking and cooling. Before dressing, ensure they are completely dry and cooled in a strainer to enhance the adherence of the dressing.
• Sweet Onion: Adding a touch of pungency to the naturally sweet salad. Choose either yellow or red, both work well. Approximately 1/2 a small sweet onion is ideal.
• Parsley: A perfect complement, imparting subtle freshness to the dish. If not a fan of parsley, feel free to substitute with fresh basil or coriander for equally delightful results.
• Mayonnaise: Unconventional in traditional Moroccan beet salad recipes, this addition brings a fantastic twist. Mayo, as opposed to olive oil, distributes and carries the spices more effectively. For a vegan alternative, use vegan mayonnaise.
• Lemon: Both zest and juice are essential. The acidity and robust lemon flavor complement the beets’ sweetness perfectly. Fresh lemon juice and zest are non-negotiable for the optimal taste.
• Cumin: A quintessential Moroccan spice, freshly ground cumin adds depth to the salad.
• Smoked Paprika: Introducing color and a smoky flavor to the salad. If unavailable, regular paprika can be substituted. This personal addition enhances the overall richness of the dish.

Instructions:

1. Begin by peeling and dicing the beets. Cook them in a pot covered with water, bringing it to a boil and continuing to cook for 7-10 minutes.
2. While the beets are cooking, prepare the dressing. In a small bowl, combine one tablespoon of mayonnaise (or vegan mayonnaise), minced onion, cumin, paprika, zest of 1 lemon, and zest of 1/2 a lemon. Mix well and set aside.
3. Drain and let your beets completely dry and cool down in a strainer (this should take about 15 minutes). Once your beets have cooled down, move them into a large mixing bowl and add your dressing along with the chopped parsley. Mix until your beets are fully coated. Serve with an extra dash of chopped parsley and enjoy!

B’ssara – A Tasty but Nutritious Moroccan Local Dish

B’ssara, a robust soup celebrated in Moroccan cuisine, is renowned for its flavorful and nourishing qualities.

The fundamental components of B’ssara encompass dried split fava beans, garlic, olive oil, cumin, and paprika. After an overnight soak, the fava beans are diligently cooked until tender, creating a velvety blend when combined with garlic, cumin, paprika, and a drizzle of olive oil.

The outcome is a luscious and aromatic soup traditionally presented with a finishing touch of fresh cilantro, lemon wedges, and an additional sprinkle of cumin.

Beyond its delectable taste, B’ssara is a nutritious choice, given that fava beans are a rich source of protein, fiber, and essential vitamins. This wholesome dish, deeply rooted in history, is often relished as a breakfast dish or a hearty appetizer.

With its distinctive flavors and creamy consistency, B’ssara emerges as a distinctive contribution to the global culinary panorama, exemplifying the widespread allure of Moroccan gastronomy.

Preparation

Bissara relies on blended broad beans as its key ingredient. Complementing this base are ingredients such as garlic, olive oil, lemon juice, hot red pepper, cumin, and salt. It’s worth noting that Bissara can also be crafted using split peas or chickpeas in some preparations.

In Morocco, bissara is popular during the colder months of the year, and can be found in town squares and various alleyways.  It is typically served in shallow bowls or soup plates, and topped with olive oil, paprika, and cumin.  Bread is sometimes eaten dipped into the dish, and lemon juice is sometimes added as a topping.

Preparing Bissara is a straightforward process that offers flexibility in choosing between dried fava beans, dried split peas (yellow or green), or a blend of both. While soaking the beans is optional, it accelerates the cooking time. The use of an Instant Pot or any pressure cooker of your preference can expedite the process.

Here are the two main steps for this recipe:

1. Boil your peas/beans in a large pot of water, incorporating garlic cloves, olive oil, salt, turmeric, and cumin. Reduce the heat and simmer until the beans become very soft, typically taking around 30 to 35 minutes.
2. Allow the soup to cool, then blend it using either an immersion blender or a regular blender. Adjust the consistency by adding a bit more water if needed.

For garnishing, enhance your Bissara with a sprinkle of flaky salt, hot cayenne, cumin, and a drizzle of olive oil. Pair it with crispy bread, a nod to the Moroccan culinary tradition where bread is a cherished companion in many recipes. Enjoy the rich flavors and warmth of this Moroccan delight.

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