Egypt – Bissara

by Anaa Rajpoot

Bissara is a food which consists of beans and looks like mashed potatoes. It is actually a National dish of North Africa and consists of beans-type ingredients like peas.


  • Bessara
  • Besarah
  • Tamarakt
  • Tabissart
  • talkhcha


Africa means food, travel, jungle, loneliness, and adventure. But there is also an unusual variety of mysterious continental cultures, each with its own unique food. African cuisine is very diverse and is a combination of local ingredients, Asian spices, and European cooking methods. Every region of Africa produces extraordinary fragrances and flavors. This is a dish that can satisfy the lovers of hard meat and raw vegetables, the details and secrets of which have not been revealed yet.



Broad beans are also known as Vicia faba, fava bean. It is a plant that is based on beans and peas. It is a flowering plant and a very unique plant that is connected to the Fabaceae family. As a member of the fruit family, nuts are very durable and acceptable, they grow mainly in soil and climate. It is a good source of protein and carbohydrates as well as vitamins A, B1, and B2. In the United States, they are called beans.


Peas, like lentils, are a member of the lentil family. However, chopped peas are real dried field beans. After drying, the outer skin is removed and the beans are cut in half. In contrast, lentils are the seeds found in the young plants of the annual plant.


parsley is actually a herb which is very beneficial for the human’s body and definitely, you should eat this. Herbal tea was used in ancient Greek and Roman cuisines for flavor and decoration. Parsley is often part of good grains and vegetables. Mixed leaves are dark green, soft, curved, or deeper prepared by the group using fresh or dried, highly fragrant spices for fish, meat, soups, sauces, and salads in the early growing season.


  • Curly leaf parsley
  • Root parsley
  • Flat leaf parsley
  • garden parsley
  • Hamburg root parsley


Molokhia is also a kind of leaves that is used in making dishes. Boil the vegetables in a sticky soup with chopped garlic and coriander, add chopped rice or bread and serve with chicken or rabbit. The main ingredient comes from the preparation of molokhia, which is made in equal amounts of garlic and coriander and fried in butter until golden brown.


  • Mulukhiyah
  • molokheyya
  • molokhia
  • mulukhiyyah


Moroccan food is broadly Mediterranean food. Many influences can be seen, such as the Arabs of the Ethiopian ethnic group. Or Mauritius, even Berber India, Kazakhstan, or Tajik, like Jews and Anushehra’s sweet notes. Morocco is home to mainly Tajiks and Pastels, a true symbol of Moroccan cuisine.


Meze is actually a plate that is full of different dishes. The Greek name for any appetite enhancer and toothpaste snack made with traditional regional ingredients. Pepper can be as simple as sliced cheese, meat, vegetables, salads, and olives, or more widely, such as fried seafood, pies, and eggshells. It has grape leaves.


  • Meze
  • mezze
  • mazza


It is a boiled pea soup mixed with olive oil, pulses and crushed herbs, garlic, garlic, lemons, green peppers, and other vegetables, herbs, and spices. Whole media is culturally produced and stored in large metal containers. It is an important food, especially in Egypt, and is considered a national food, especially in the northern cities of Cairo and Giza. The most common part is African food.


Marrakesh has also declared Central Morocco. It was the first of Morocco’s four royal cities on fertile plains. Which is irrigated at the bottom of the Tennessee River. The oldest part of the city is called Medina and was inscribed on the UNESCO World Heritage List in 1985.


The texture of this dish is very similar to potatoes that are boiled and then mashed. The texture is so smooth.


  • Yelloweye beans soup
  • Baby lima beans soup
  • Small white beans soup
  • Yellow split peas soup
  • White kidney beans soup
  • navy beans soup
  • kidney beans soup
  • black beans soup
  • pinto beans soup


  • egyptian pumpkin soup
  • hot and sour soup
  • rocket soup
  • pimento and toamto soup
  • tuscan bean soup
  • kishk
  • white gazchapo
  • beetroot and fennel soup



  • beans
  • salt
  • olive oil
  • garlic
  • ginger
  • onnion
  • paprika
  • black pepper
  • cumin seeds
  • turmeric


  • boil the beans.
  • Add salt to it.
  • Add all the spices when beans are boiled.
  • leave them for 30 minutes.
  • when the masala is totally cooked.
  • tur the flame off.
  • make asala on the other hand.
  • chopped onions and tomatoes.
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