How to pronounce Bissara

Bissara is written البيصارة where it comes from. In the International Phonetic Alphabet it is /bisˤaːra/. In plain English letters that is bee-SAH-rah, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Bissara?

Bissara is a soup or stew of Morocco. Where it comes from: Rif. People usually eat it for breakfast. Its main ingredients are beans & tofu. It tastes savory.

Where Bissara comes from

Bissara is one of 30 signature dishes of Morocco on this map.

• Tagine طاجين · Main dish · Morocco

  A tagine is both the dish and the pot: a shallow clay base with a tall conical lid that sends steam back down, so meat and vegetables braise slowly in very little water, which suits a dry country.

• Couscous كسكس · Main dish · Maghreb

  Couscous is tiny granules of durum wheat semolina, rolled by hand with water and steamed, usually twice, over a simmering stew in a two-part pot called a couscoussier.

• Pastilla بسطيلة · Main dish · Fez

  Pastilla, or bastilla, is a pie of very thin warqa pastry, filled with pigeon or chicken stewed with onion, saffron, ginger and cinnamon, a layer of eggs scrambled in the sauce, and fried almonds with sugar.

• Harira حريرة · Soup & stew · Morocco

  Harira is the soup that breaks the fast during Ramadan in Morocco.

• Tangia الطنجية · Main dish · Marrakesh-Safi

  Tangia is the name of an urn-shaped terracotta jar and of the stew slowly cooked inside it, and the sources call it the emblematic dish of Marrakesh, where it originated.

• Qrachel القراشل · Bread & pastry · Fès-Meknès

  Qrachel, also krachel or lgorss, are traditional Moroccan sweet sesame rolls, and the French source says they come from the city of Fez.

Food of Morocco

Dishes like Bissara in other countries

Same type of dish and similar main ingredients as Bissara:

• Lablabi لبلابي · Soup & stew · Tunis, Tunisia

  Lablabi is a chickpea soup with garlic, cumin and harissa, poured over pieces of stale bread at the bottom of a bowl.

• Yuvalama · Soup & stew · Gaziantep, Türkiye

  Yuvalama is a yoghurt soup from Gaziantep with tiny balls of rice flour and minced meat, cooked with chickpeas and lamb, and finished with butter and dried mint.

• Caldo gallego caldo galego · Soup & stew · Galicia, Spain

  Caldo gallego, "Galician broth", is one of the best-known dishes of Galicia.

• Garbure · Soup & stew · Béarn and Bigorre, France

  Garbure is a thick cabbage soup from Gascony in south-west France, which originated in Béarn and Bigorre.