World Cuisine

Bissara (Split Pea Dip)

prep 10 mins cook 20 mins
  • Dip
  • 500 g (1 lb) split peas
  • 1 turnip, peeled and chopped
  • 2 garlic cloves
  • pinch of salt
  • To serve
  • 1 lemon, juiced
  • 6 pinches of ground cumin
  • 6 pinches of sweet paprika
  • 3 teaspoons olive oil
  • warm crusty bread

Put the ingredients into a heavy-based casserole with a pinch of salt. Cover with water, then bring to the boil, cover the pan and simmer over a low heat for 50 minutes or until the peas are tender, adding more boiling water if necessary during cooking.

Tip into a blender or rub through a food-mill to create a smooth purée.

Serve in individual dishes with a few drops of lemon juice, a pinch of spices and a little olive oil, accompanied by some warm crusty bread.

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