And for breakfast, there will be soup and doughnuts!

In Marrakech’s streets, you can find soup at pretty much anytime!

In fact, it is pretty common to have a bissara and some sefenj for breakfast (aka bean soup and doughnut).
Only later did we notice that we were not necessarily supposed to have them together.
However, this plain, fluffy, crispy doughnut dipped in the oily, hearty and flavourful soup was great!


Bissara soup:
for 4 servings

  • 500g of dry fava beans or dry peas
  • 1,5L of water
  • 4 cloves of garlic peeled
  • salt, cumin, chili and olive oil to taste

Put all the ingredients together in a pot and cook on low heat until soft.
Blend and put back in the pan. Let cook for 10 minutes more.

Sefenj doughnuts:

    • 500g of flour
    • 15g of active yeast
    • ½ tsp of salt
    • warm water
    • oil for frying

In a bowl, mix the dry ingredients. Then add small amounts of warm water slowly, while kneading, until you get a soft, elastic and sticky dough.
Cover the bowl with a clean cloth and let rise in a warm place until it doubles in size at least (2 hours minimum).
Put some oil on your hands in order to be able to work the dough. Then start forming doughnuts and dip them into the hot oil until they are cooked. Let them cool on paper to absorb the excess oil.



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