My Best Moroccan Chorba

10 Servings
100% would make this recipe for My Best Moroccan Chorba again.

The word chorba simply means soup though is most often used to describe this particular soup. This is only one version of the popular soup and it is my version. Moroccans do not favor hot spicy foods and again I will repeat that harissa is just not something we use at all! I have never seen it in a home kitchen or local's restaurant. Go to a big tourist FRENCH-Morocco restaurant and find harissa because you will not find it any where else. You may be able to purchase a dusty jar to bring home with you. I have seen it in the US specialty shops and, or aisles with each and every label stating "a Moroccan staple condiment" or words to that effect. I am dismayed at the number of people who just don't listen because of tourist traps and, or lousy "authentic" food writers who have only had Moroccan food at fine dining establishments or wealthy friend's homes where "Court Food" is often served. These are not, dear friends, the REAL foods of Morocco.

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My Best Moroccan Chorba Ingredients

250 g beef or chicken	1 bunch fresh flat leaf parsley
2 carrots	1 onion
2 small white real turnips....not rutabagas	2 cups of vermacelli or thin spaghetti
2 large potatoes	1 Tbsp. of oil
2 branches of celery	2 tsp. fresh ground black pepper
2 garlic cloves crushed	1 tsp. freshly ground turmeric
3 very ripe red tomatoes or 2 Tbsp. tomato concentra puree	salt to taste

Instructions for My Best Moroccan Chorba

Add the oil to a stew pot and have medium hot when meat and vegetables are ready. Don't heavily brown anything though. Peel and cut the vegetables into little pieces(except tomatoes), put them inside a stew pot ,add the meat cut in little pieces, the garlic, plus the vegetables with parsley (tie parsley into a folded bundle using a stem or kitchen string. Here, someone always eats what remains of the bundle),crushed onion (grated or very finely minced),oil salt, pepper and turmeric. Add 2 ltres of water, put the pot on until boiling.

Remove the tomato cores, wash them and plunge them for 30 seconds into boiling water before peeling them, crush the pulp with a fork in a bowl or on a plate, put the tomatoes in the pot and mix. Cover and leave it cook on a medium fire for 60 minutes.

10 minutes before serving, break pasta into one quarter inch pieces and throw vermecilli in rain (scatter). Stir and cover the pot by three quarters and leave it to cook. Serve as soon as it is cooked. Pasta is done. Please do not cook your Moroccan dishes with pasta al dente; al just isn't to be found. We think that he left for America!

Main Ingredient: BeefCuisine: North African; Moroccan

Ingredient Insight - look inside this recipe

Black pepper

Carrots

Celery

Chicken

Garlic

Mace

Onion

Parsley

Potato

Salt

Tomatoes

Turmeric

Turnip

Savory Mild Comfort Food Main Course Brunch Brunch

for flavor and categorization

c.2005 Hajar Ayaou, originally written for Maghrebi Cuisine. I will be interested to see photos of this recipe as all of the photos I have seen to date are all different. [I posted this recipe.]