My Best Moroccan Chorba

My Best Moroccan Chorba

2 reviews, 5 star(s). 100% would make again

Ready in 2 hours

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.

"Found this recipe to use up turnips. Wonderful aromatic soup for a cold election night!"


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

Original recipe makes 10



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!

Verified by stevemur
Alert editor   


i used fettucini rather than vermicelli since that's what i had.

Calories Per Serving: 318 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Found this recipe to use up turnips. Wonderful aromatic soup for a cold election night!
cynlor 3y ago

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.]
Hajar 8y ago

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