HbAyass

HbAyass is a traditional Moroccan dish originating from the Ayass region, located in the eastern part of the country near the Algerian border. The name "HbAyass" is derived from the Arabic word "hbous," meaning "beans," and "Ayass," referring to the region where this dish is commonly prepared. It is a hearty, flavorful stew that reflects the culinary traditions of the Saharan and Berber communities.

The dish primarily consists of slow-cooked beans, often white or brown, simmered with a variety of aromatic spices, vegetables, and sometimes meat. Common ingredients include onions, garlic, tomatoes, carrots, potatoes, and sometimes lamb or chicken. The beans are typically soaked overnight before cooking to ensure tenderness. The stew is seasoned with spices such as cumin, coriander, turmeric, and paprika, which give it a rich, earthy flavor. Some variations may include dried fruits like apricots or raisins for added sweetness.

HbAyass is often served as a staple meal, particularly during colder months or special occasions. It is commonly accompanied by couscous, flatbread, or rice, which help to soak up the flavorful broth. The dish is also known for its versatility, as it can be adjusted based on regional preferences and available ingredients.

In modern Moroccan cuisine, HbAyass remains a beloved dish, enjoyed both in rural and urban settings. It is sometimes prepared in large quantities for gatherings and family meals, embodying the communal and nourishing aspects of Moroccan culture. While variations exist across different regions, the core elements of beans, spices, and slow cooking remain consistent, preserving its traditional essence.