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Correction of the origin : after checking the sources, no source mentioned in the article mentions an origin from ancient Egypt (maybe pov-pushing ?). So I corrected the origin by adding important sources. I took the opportunity to improve the article and added images.
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{{Short description|Dish in Egyptian and Moroccan cuisine}}
{{Short description|Dish in Egyptian and Moroccan cuisine}}
{{Infobox food
{{Infobox food
|name=Bissara
| name = Bissara
| image = Bissara Moroccan split pea and fava bean soup.jpg
|image=
|image_size=250
| image_size = 250
|caption=Bissara
| caption = Moroccan Bissara, fava bean soup
|alternate_name=
| alternate_name =
| place_of_origin = [[Morocco]]
|region=[[Greater Middle East]]
⚫
| course =
|place_of_origin=[[Ancient Egypt]]<ref name="Weiss Chirichigno 2007" /><ref name="Valenta 2016" /><ref name="Morse 1998 p. 63" /><ref name="Staff 2013" />
| type = [[soups]]
⚫
|course=
|type =
| served = Hot
⚫
| main_ingredient = [[beans]]
|served=Hot
⚫
| variations =
⚫
|main_ingredient=
| calories =
⚫
|variations=
|calories=
| other =
|other=
}}
}}


'''Bissara''' or '''bessara''' (in [[Berber languages|Tamazight]] : ⴱⵉⵚⴰⵕⴰ / [[Arabized Berber|arabized]] : بيصارة), or '''besar''' (in [[Berber languages|Tamazight]] : ⴱⴰⵢⵚⴰⵔ / [[Arabized Berber|arabized]] : بايصار) as it is pronounced in the city of [[Tangier]] in northwest [[Morocco]] or '''tamarakt''' (in [[Tifinagh (Unicode block)|Tifinagh]] : ⵜⴰⵎⴰⵔⴰⴽⵜ) as pronounced by the [[Rifians]] in the [[Rif]] mountains (Northern Morocco), is a traditional [[Berbers|Berber]] dish of [[Moroccan cuisine]]<ref name=":1">{{Cite book |last=Hal |first=Fatema |url=https://books.google.com/books?id=kADQAgAAQBAJ&newbks=0&printsec=frontcover&pg=PA48&dq=bissara&hl=en |title=Authentic Recipes from Morocco |date=2012-04-16 |publisher=Tuttle Publishing |isbn=978-1-4629-0540-9 |language=en}}</ref><ref>{{Cite book |last=Gregory-Smith |first=John |url=https://books.google.com/books?id=ZftNDwAAQBAJ&newbks=0&hl=en |title=Orange Blossom & Honey: Magical Moroccan recipes from the souks to the Sahara |date=2018-04-05 |publisher=Octopus |isbn=978-0-85783-509-3 |language=en}}</ref><ref>{{Cite book |last=Hal |first=Fatema |url=https://books.google.com/books?id=kszXBQAAQBAJ&newbks=0&hl=en |title=Food of Morocco: Authentic Recipes from the North African Coast |date=2002-05-15 |publisher=Tuttle Publishing |isbn=978-1-4629-1642-9 |language=en}}</ref> whose origins go back to the Berbers of northern Morocco, specifically the Rif Mountains<ref>{{Cite book |last=Wolfert |first=Paula |url=https://books.google.com/books?id=dlIhiFC4L_sC&newbks=0&hl=en |title=The Food of Morocco |date=2012-01-01 |publisher=A&C Black |isbn=978-1-4088-2746-8 |language=en}}</ref><ref>{{Cite book |last=Samrakandi |first=Mohammed-Habib |url=https://books.google.com/books?id=1oL_FsMfs1QC&newbks=0&printsec=frontcover&pg=PA183&dq=bessara+rif&hl=en |title=Manger au Maghreb |last2=Carantino |first2=Georges |date=2009-06-17 |publisher=Presses Univ. du Mirail |isbn=978-2-85816-976-4 |language=fr}}</ref>. The dish contains split [[Vicia faba|fava beans]], [[garlic]], [[olive oil]], [[paprika]] and [[cumin]]. All ingredients are slowly cooked and then blended together to yield a creamy and fragrant dip or side dish.
'''Bissara''', '''bessara''', '''besarah''' and '''tamarakt''' ({{Lang-ar|بصارة}})<ref name="VeganDip">{{citation|title=Bissara, Egyptian Vegan Dip of Split Fava Beans, البصارة المصرية|date=22 February 2022 |url=https://cheznermine.com/2022/02/22/dip-of-split-fava-beans/|access-date=2 August 2023}}</ref><ref name="Morse 1998 p. 63" /> is a dish in [[Egyptian cuisine]] and [[Moroccan cuisine]].<ref name="Weiss Chirichigno 2007" /><ref name="Kitchen 2010" /><ref name="Engineers 2006" /> The dish contains split [[Vicia faba|fava beans]], onions, garlic, fresh aromatic herbs and spices. All ingredients are slowly cooked and then blended together to yield a creamy and fragrant dip or side dish.


In [[Ancient Israelite cuisine|ancient Jewish cuisine]], a similar dish, known as "'''mikpah ful'''" in [[rabbinic literature]], was commonly consumed.<ref name=":0" />
In [[Ancient Israelite cuisine|ancient Jewish cuisine]], a similar dish, known as "'''mikpah ful'''" in [[rabbinic literature]], was commonly consumed.<ref name=":0" /> It is also found in [[Egyptian cuisine]]<ref name=":2">{{Cite web |date=2020-12-07 |title=طريقة عمل البصارة المصرية.. خطوات ومقادير |url=https://al-ain.com/article/egyptian-basrah-recipe |access-date=2024-04-27 |website=العين الإخبارية |language=ar}}</ref>.


== Etymology ==
== History ==
Anny Gaul, an American expert and historian specializing in the history of food in [[North Africa]] and the [[Middle East]], confirmed that the origin of Bissara goes back to [[Morocco]] and confirmed that Moroccan berber cooking had some influence on Egyptian and Levantine cooking<ref name=":3">{{Cite web |last=Yabiladi.com |title=La cuisine marocaine, un mélange de civilisations, traditions et cultures |url=https://www.yabiladi.com/articles/details/87661/cuisine-marocaine-melange-civilisations-traditions.html |access-date=2024-04-27 |website=www.yabiladi.com |language=fr}}</ref>. Historian Anny Gaul admitted that not only Bissara, but also couscous, is one of the examples of the Moroccan-Berber influence on Egyptian cuisine, and in [[Palestine (region)|Palestine]] and [[Lebanon]] as well, where the name “''[[moghrabieh]]''” (''Who means “Moroccan” in [[Lebanese Arabic|Lebanese dialect]])'' is used to refer to the Moroccan-Berber couscous dish<ref name=":3" />. Historian Anny Gaul stated that the spread of Moroccan Bissara in Egypt is due to the virtue of Moroccan nomadic [[Pilgrim|pilgrims]], where she said : ''“This can be explained by the [[Hajj]] route in the [[Middle Ages]] and [[early modern period]] because the journey from Morocco to [[Mecca]] used to take a long time. It used to take people a year or several months to travel, and the [[Moroccans]] stopped in Egypt for a period of time”.<ref name=":3" />'' This is the reason why we also find bissara in Egyptian cuisine<ref name=":2" />, but despite the introduction of Moroccan bissara in Egypt, the two countries do not share the same recipe.
Food historians believe that the name Bissara originates from the [[Ancient Egypt| Ancient Egyptian]] Hieroglyphic word "Bisourou" (or ''bissouro),'' which means "cooked beans".<ref name="Weiss Chirichigno 2007" /><ref name="Valenta 2016" /><ref name="Morse 1998 p. 63" /><ref name="Staff 2013" /><ref name="VeganDip"/>


== Preparation ==
== Preparation ==
Bissara uses [[purée]]d [[broad bean]]s as a primary ingredient.<ref name="Weiss Chirichigno 2007" /><ref name="Valenta 2016" /><ref name="Morse 1998 p. 63" /><ref name="Staff 2013" /> Additional ingredients include garlic, [[olive oil]], [[Lemon|lemon juice]], hot red pepper, [[cumin]], and salt.<ref name="Weiss Chirichigno 2007" /><ref name="Hal Hamon Barbey 2013" /> Bissara is sometimes prepared using [[split pea]]s or [[chickpea]]s.<ref name="Independent.ie 2014" /><ref name="Jaffrey 2014" />
Bissara uses [[purée]]d [[broad bean]]s as a primary ingredient<ref name="Weiss Chirichigno 2007" /><ref name="Valenta 2016" /><ref name="Morse 1998 p. 63" /><ref name="Staff 2013" />
[[File:Thamarakt, purée de pois cassés à servir avec un bon filet d'huile d'olive..jpg|thumb|Moroccan bissara, served in a pottery plate according to tradition]]

⚫
=== Moroccan cuisine ===
In Morocco, bissara is particularly eaten for breakfast with Moroccan mint tea. It is also served for lunch or dinner. In [[Tangier]], [[Tétouan]] and [[Chefchaouen]], bissara can be served as a starter, or as a dish accompanied by salads and fried fish.

The traditional authentic Moroccan recipe, which dates back to ancient times, is still the same today. In addition to split fava beans, Moroccan bissara is prepared with [[olive oil]], [[garlic]], [[cumin]], [[paprika]], [[salt]] and [[Pepper (spice)|pepper]].<ref name=":1" /><ref>{{Cite book |url=https://books.google.com/books?id=yUsuN508fbwC&newbks=0&hl=en |title=Moroccan Cooking |date=2006 |publisher=Casa Editrice Bonechi |isbn=978-88-476-1712-4 |language=en}}</ref>

According to tradition, it is typically served in shallow pottery bowls or soup plates with a wooden spoon, and topped with olive oil, paprika, and cumin and [[bread]] is sometimes eaten dipped into the dish.<ref name="Jaffrey 2014" />
[[File:Moroccan traditional dishes.jpg|thumb|Moroccan bissara, served with Moroccan tagine and Moroccan chicken Pastilla]]
The bissara has great historical significance for the [[Berbers]] of northern Morocco, the [[Rifians]]. Indeed, during the [[Rif War]], the famous leader [[Abd el-Krim|Abdelkrim el Khattabi]] and his soldiers ate bissara before each major battle. This legendary hot and vitamin-filled dish would have been what Abdelkrim el-Khattabi's soldiers used to give themselves courage, energy and valor in battle during the Rif War (1921-1926) against the Franco-Spanish troops.<ref>{{Cite book |last=Crouzet |first=Annie |url=https://books.google.com/books?id=ZIGjEAAAQBAJ&newbks=0&printsec=frontcover&pg=PA78&dq=bissara+rif&hl=en |title=Maroc Guide Evasion |date=2023-01-04 |publisher=Hachette Tourisme |isbn=978-2-01-719324-1 |language=fr}}</ref>

Bissara is considered a healthy dish. The ancient Rifians collected rainwater to prepare this dish. Bissara is today the dish that most represents the culture, history of the Rifians, and represents one of the most symbolic dishes of the Rifian gastronomy of northern Morocco.<ref>{{Cite book |last=Koehler |first=Jeff |url=https://books.google.com/books?id=vao-pmPnz-4C&newbks=0&printsec=frontcover&pg=PT171&dq=bessara+rif&hl=en |title=Morocco: A Culinary Journey with Recipes from the Spice-Scented Markets of Marrakech to the Date-Filled Oasis of Zagora |date=2012-05-04 |publisher=Chronicle Books |isbn=978-1-4521-1365-4 |language=en}}</ref>

Among the [[Jebala people|jebala]], in the northwest of Morocco, bissara is considered an essential winter meal.<ref>{{Cite web |date=2014-11-20 |title=أكلة البيصَارَة.. وجبة أساسيّة لـ"جبَالَة" عند مقدَم الشتاء |url=https://www.hespress.com/%D8%A3%D9%83%D9%84%D8%A9-%D8%A7%D9%84%D8%A8%D9%8A%D8%B5%D9%8E%D8%A7%D8%B1%D9%8E%D8%A9-%D9%88%D8%AC%D8%A8%D8%A9-%D8%A3%D8%B3%D8%A7%D8%B3%D9%8A%D9%91%D8%A9-%D9%84%D9%80%D8%AC%D8%A8%D9%8E%D8%A7-195978.html |access-date=2024-04-27 |website=Hespress - هسبريس جريدة إلكترونية مغربية |language=ar}}</ref>

⚫
In the rest of Morocco, bissara is popular during the colder months of the year, and can be found in town squares and various alleyways.<ref name="Valenta 2016" /><ref>{{Cite web |title=''Bissara'', le plat chaud anti-froid |url=http://www.babmagazine.ma/bissara-le-plat-chaud-anti-froid |access-date=2021-12-27 |website=www.babmagazine.ma}}</ref><ref>{{Cite book |last=Rosa. |first=Amar |title=Cuisine juive marocaine: la cuisine de Rosa |date=2 November 2017 |publisher=Editions Gisserot |isbn=978-2-7558-0763-9 |oclc=1013172477}}</ref>


=== Egyptian cuisine ===
=== Egyptian cuisine ===
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In Egypt, bissara also includes herbs or leafy greens—particularly [[parsley]], [[Lamiaceae|mint]], [[dill]], [[spinach]], or [[molokhiya]], though the latter is more commonly added by Egyptian expatriates in [[State of Palestine|Palestine]]—and is eaten with bread as a dip.<ref name="Arabi" /><ref name="Yasmine">{{Cite web |author=Yasmine |date=March 17, 2016 |title=Classic Egyptian Bessara |url=http://cairocooking.com/md_recipe/classic-egyptian-bessara/ |access-date=2018-05-14 |website=Cairo Cooking}}</ref>
In Egypt, bissara also includes herbs or leafy greens—particularly [[parsley]], [[Lamiaceae|mint]], [[dill]], [[spinach]], or [[molokhiya]], though the latter is more commonly added by Egyptian expatriates in [[State of Palestine|Palestine]]—and is eaten with bread as a dip.<ref name="Arabi" /><ref name="Yasmine">{{Cite web |author=Yasmine |date=March 17, 2016 |title=Classic Egyptian Bessara |url=http://cairocooking.com/md_recipe/classic-egyptian-bessara/ |access-date=2018-05-14 |website=Cairo Cooking}}</ref>

⚫
=== Moroccan cuisine ===
[[File:Bissara_(Moroccan_Dip).JPG|thumb|200px|Bissara]]
⚫
In Morocco, bissara is popular during the colder months of the year, and can be found in town squares and various alleyways.<ref name="Valenta 2016" /><ref>{{Cite web|title=''Bissara'', le plat chaud anti-froid|url=http://www.babmagazine.ma/bissara-le-plat-chaud-anti-froid|access-date=2021-12-27|website=www.babmagazine.ma}}</ref><ref>{{Cite book|last=Rosa.|first=Amar|title=Cuisine juive marocaine: la cuisine de Rosa|date=2 November 2017|publisher=Editions Gisserot |isbn=978-2-7558-0763-9|oclc=1013172477}}</ref> It is typically served in shallow bowls or soup plates, and topped with olive oil, paprika, and cumin.<ref name="Jaffrey 2014" /> Bread is sometimes eaten dipped into the dish, and lemon juice is sometimes added as a topping.<ref name="Jaffrey 2014" />


=== Similar dishes ===
=== Similar dishes ===
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* [[List of bean soups]]
* [[List of bean soups]]
* [[List of soups]]
* [[List of soups]]
* [[List of Moroccan dishes]]


==References==
==References==
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* [https://www.peacecorps.gov/educators/resources/recipe-bissara/ Peace Corps Bissara Recipe]
* [https://www.peacecorps.gov/educators/resources/recipe-bissara/ Peace Corps Bissara Recipe]
* [https://cooking.nytimes.com/recipes/12358-moroccan-fava-bean-and-vegetable-soup Moroccan Fava Bean Soup - New York Times Cooking]
* [https://cooking.nytimes.com/recipes/12358-moroccan-fava-bean-and-vegetable-soup Moroccan Fava Bean Soup - New York Times Cooking]
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{{Cuisine of Morocco}}{{Cuisine of Egypt|state=exapnded}}

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{{Cuisine of Egypt|state=exapnded}}
{{Cuisine of Morocco}}
{{Soups}}
{{Soups}}


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[[Category:African soups]]
[[Category:African soups]]
[[Category:Bean soups]]
[[Category:Bean soups]]
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[[Category:Ancient Egyptian cuisine]]
[[Category:Egyptian cuisine]]
[[Category:Egyptian cuisine]]
[[Category:Moroccan cuisine]]
[[Category:Moroccan cuisine]]
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[[Category:Ancient dishes]]
[[Category:Ancient dishes]]
[[Category:Jewish cuisine]]
[[Category:Jewish cuisine]]
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[[Category:Berber cuisine]]

Revision as of 19:07, 27 April 2024

Bissara
Moroccan Bissara, fava bean soup
Typesoups
Place of originMorocco
Serving temperatureHot
Main ingredientsbeans

Bissara or bessara (in Tamazight : ⴱⵉⵚⴰⵕⴰ / arabized : بيصارة), or besar (in Tamazight : ⴱⴰⵢⵚⴰⵔ / arabized : بايصار) as it is pronounced in the city of Tangier in northwest Morocco or tamarakt (in Tifinagh : ⵜⴰⵎⴰⵔⴰⴽⵜ) as pronounced by the Rifians in the Rif mountains (Northern Morocco), is a traditional Berber dish of Moroccan cuisine[1][2][3] whose origins go back to the Berbers of northern Morocco, specifically the Rif Mountains[4][5]. The dish contains split fava beans, garlic, olive oil, paprika and cumin. All ingredients are slowly cooked and then blended together to yield a creamy and fragrant dip or side dish.

In ancient Jewish cuisine, a similar dish, known as "mikpah ful" in rabbinic literature, was commonly consumed.[6] It is also found in Egyptian cuisine[7].

History

Anny Gaul, an American expert and historian specializing in the history of food in North Africa and the Middle East, confirmed that the origin of Bissara goes back to Morocco and confirmed that Moroccan berber cooking had some influence on Egyptian and Levantine cooking[8]. Historian Anny Gaul admitted that not only Bissara, but also couscous, is one of the examples of the Moroccan-Berber influence on Egyptian cuisine, and in Palestine and Lebanon as well, where the name “moghrabieh” (Who means “Moroccan” in Lebanese dialect) is used to refer to the Moroccan-Berber couscous dish[8]. Historian Anny Gaul stated that the spread of Moroccan Bissara in Egypt is due to the virtue of Moroccan nomadic pilgrims, where she said : “This can be explained by the Hajj route in the Middle Ages and early modern period because the journey from Morocco to Mecca used to take a long time. It used to take people a year or several months to travel, and the Moroccans stopped in Egypt for a period of time”.[8] This is the reason why we also find bissara in Egyptian cuisine[7], but despite the introduction of Moroccan bissara in Egypt, the two countries do not share the same recipe.

Preparation

Bissara uses puréed broad beans as a primary ingredient[9][10][11][12]

Moroccan bissara, served in a pottery plate according to tradition

Moroccan cuisine

In Morocco, bissara is particularly eaten for breakfast with Moroccan mint tea. It is also served for lunch or dinner. In Tangier, Tétouan and Chefchaouen, bissara can be served as a starter, or as a dish accompanied by salads and fried fish.

The traditional authentic Moroccan recipe, which dates back to ancient times, is still the same today. In addition to split fava beans, Moroccan bissara is prepared with olive oil, garlic, cumin, paprika, salt and pepper.[1][13]

According to tradition, it is typically served in shallow pottery bowls or soup plates with a wooden spoon, and topped with olive oil, paprika, and cumin and bread is sometimes eaten dipped into the dish.[14]

Moroccan bissara, served with Moroccan tagine and Moroccan chicken Pastilla

The bissara has great historical significance for the Berbers of northern Morocco, the Rifians. Indeed, during the Rif War, the famous leader Abdelkrim el Khattabi and his soldiers ate bissara before each major battle. This legendary hot and vitamin-filled dish would have been what Abdelkrim el-Khattabi's soldiers used to give themselves courage, energy and valor in battle during the Rif War (1921-1926) against the Franco-Spanish troops.[15]

Bissara is considered a healthy dish. The ancient Rifians collected rainwater to prepare this dish. Bissara is today the dish that most represents the culture, history of the Rifians, and represents one of the most symbolic dishes of the Rifian gastronomy of northern Morocco.[16]

Among the jebala, in the northwest of Morocco, bissara is considered an essential winter meal.[17]

In the rest of Morocco, bissara is popular during the colder months of the year, and can be found in town squares and various alleyways.[10][18][19]

Egyptian cuisine

In Egypt, bissara is eaten exclusively as a dip for bread, and is served for breakfast, as a meze, or more rarely, for lunch or dinner. Egyptian bissara includes herbs or leafy greens, hot peppers, lemon juice, and occasionally onion.[20] It is traditionally a rural farmer's dish,[20] though it has become more popular in urban Egypt since 2011 because it is healthier than its urban counterpart, ful medames.[21] It is typically inexpensive, and has been described as a pauper's dish.[22][23]

In Egypt, bissara also includes herbs or leafy greens—particularly parsley, mint, dill, spinach, or molokhiya, though the latter is more commonly added by Egyptian expatriates in Palestine—and is eaten with bread as a dip.[20][24]

Similar dishes

Tova Dickstein, an expert in ancient food, linked the ancient Jewish dish known as mikpah or mikpah ful, mentioned multiple times in rabbinic literature, to the modern bissara. Ancient sources describe it as a dip made from fava beans, garlic, mint, and olive oil. Due to its frequent appearance in the Mishnah, which also includes a halakhic rule stating that a sukkah may only be abandoned during rain once the mikpah has become wet and smelly, she referred to it as the "national dish" of the ancient Israelites.[6]

See also

References

  1. ^ a b Hal, Fatema (2012-04-16). Authentic Recipes from Morocco. Tuttle Publishing. ISBN 978-1-4629-0540-9.
  2. ^ Gregory-Smith, John (2018-04-05). Orange Blossom & Honey: Magical Moroccan recipes from the souks to the Sahara. Octopus. ISBN 978-0-85783-509-3.
  3. ^ Hal, Fatema (2002-05-15). Food of Morocco: Authentic Recipes from the North African Coast. Tuttle Publishing. ISBN 978-1-4629-1642-9.
  4. ^ Wolfert, Paula (2012-01-01). The Food of Morocco. A&C Black. ISBN 978-1-4088-2746-8.
  5. ^ Samrakandi, Mohammed-Habib; Carantino, Georges (2009-06-17). Manger au Maghreb (in French). Presses Univ. du Mirail. ISBN 978-2-85816-976-4.
  6. ^ a b Dickstein, Tova (2021). The Taste of Ancient Israel: Tales of Food and Recipes from the Land of Israel (in Hebrew). Israel: Ofir Bikkurim. pp. 86–88.
  7. ^ a b "طريقة عمل البصارة المصرية.. خطوات ومقادير". العين الإخبارية (in Arabic). 2020-12-07. Retrieved 2024-04-27.
  8. ^ a b c Yabiladi.com. "La cuisine marocaine, un mélange de civilisations, traditions et cultures". www.yabiladi.com (in French). Retrieved 2024-04-27.
  9. ^ Weiss, J.; Chirichigno, P. (2007). Egyptian Cooking English Edition. Bonechi. p. 30. ISBN 978-88-476-0706-4.
  10. ^ a b Valenta, Kyle (June 23, 2016). "How to eat breakfast like a local around the world - Provided By Advertising Publications". The Seattle Times. Retrieved September 6, 2016.
  11. ^ Morse, K. (1998). Cooking at the Kasbah: Recipes from My Morroccan Kitchen. Chronicle Books. p. 63. ISBN 978-0-8118-1503-1.
  12. ^ Good Eating's Global Dining in Chicago: Where to Find the City's Best International, Ethnic, and Exotic Restaurants. Agate Publishing, Incorporated. 2013. p. 71. ISBN 978-1-57284-443-8. Retrieved September 6, 2016.
  13. ^ Moroccan Cooking. Casa Editrice Bonechi. 2006. ISBN 978-88-476-1712-4.
  14. ^ Jaffrey, M. (2014). Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World. Potter/TenSpeed/Harmony. p. 103. ISBN 978-0-307-81612-2.
  15. ^ Crouzet, Annie (2023-01-04). Maroc Guide Evasion (in French). Hachette Tourisme. ISBN 978-2-01-719324-1.
  16. ^ Koehler, Jeff (2012-05-04). Morocco: A Culinary Journey with Recipes from the Spice-Scented Markets of Marrakech to the Date-Filled Oasis of Zagora. Chronicle Books. ISBN 978-1-4521-1365-4.
  17. ^ "أكلة البيصَارَة.. وجبة أساسيّة لـ"جبَالَة" عند مقدَم الشتاء". Hespress - هسبريس جريدة إلكترونية مغربية (in Arabic). 2014-11-20. Retrieved 2024-04-27.
  18. ^ "Bissara, le plat chaud anti-froid". www.babmagazine.ma. Retrieved 2021-12-27.
  19. ^ Rosa., Amar (2 November 2017). Cuisine juive marocaine: la cuisine de Rosa. Editions Gisserot. ISBN 978-2-7558-0763-9. OCLC 1013172477.
  20. ^ a b c كريم, محمد (2015-11-08). "البصارة... وجبة الشتاء الزهيدة". العربي (in Arabic). Retrieved 2018-05-14.
  21. ^ El-Wardani, Lina (2010-05-05). "An Ancient Diet". Retrieved 2018-05-14.
  22. ^ Honnor, J. (2012). Morocco Footprint Handbook. Footprint Handbooks. Footprint. p. 24. ISBN 978-1-907263-31-6. Retrieved September 6, 2016.
  23. ^ Hal, F.; Hamon, J.; Barbey, B. (2013). Authentic Recipes from Morocco. Tuttle Publishing. p. 47. ISBN 978-1-4629-0540-9.
  24. ^ Yasmine (March 17, 2016). "Classic Egyptian Bessara". Cairo Cooking. Retrieved 2018-05-14.

Cite error: A list-defined reference named "Kitchen 2010" is not used in the content (see the help page).
Cite error: A list-defined reference named "Independent.ie 2014" is not used in the content (see the help page).

Cite error: A list-defined reference named "Engineers 2006" is not used in the content (see the help page).

External links

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