The National Soup of Morocco. Served each night at sundown to break the Ramadan Fast.
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.
Great tasting and easy to make, just throw everything in and let it slow cook in the oven.
A Moroccan stove-top dish with meat and dried fruits and nuts.
Moroccan Berber Chicken
The preparation for this dish is a bit time consuming, but it's not difficult and the results are wonderful. These quantities serve two for the chicken with lots of veggies left over.
Moroccan Berber Bread
A dish truly fit for a Moghul Emperor. As served at the Taj Palace, Delhi, India.
Moroccan Fruited Rice
As seen on TV, this recipe offers the health benefits of spa cuisine in only 15 minutes.