HAJAR'S BEST MOROCCAN CHORBA
With cold weather and Ramadan approaching this soup along with Morocco's national soup Harira will be daily staples here. Morocco is known for wonderful soups IF you use the authentic home cook's recipes!
Provided by Hajar Elizabeth
Categories Chicken
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- If you cannot find turnips use kholrabi or other similar firm vegetable, even cabbage in chunks! You can also simply omit it. We use what we have not necessarily what we need here in Morocco. Just do not use rutabegas/swede! Most of we Moroccan home cooks use the 1 teaspoons of good turmeric instead of the saffron but you must use one or the other as this is mainly for color.
- Peel and cut the vegetables into little pieces(except for tomatoes), put them inside a stew pot ,add the meat cut in little pieces plus the vegetables with parsley,crushed onion (grated or very finely minced),oil salt, pepper and saffron. Add 2 ltres of water, put the pot on until boiling.
- Fold the parsley into a bundle/packet and tie with a stem or kitchen string.
- 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, throw vermecilli in rain (scatter) , cover 3/4 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! Also, here someone always eats the parsley bundle.
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Ashley McDaniels
[email protected]I followed the recipe exactly and my chorba turned out terrible. I don't know what went wrong.
Zain Maitlo
[email protected]This chorba is too bland for my taste. I think it needs more spices.
Motivation Swimming club
[email protected]I'm not a fan of Moroccan food, but I thought this chorba was pretty good. It's definitely worth trying.
Avs S
[email protected]This was my first time making Moroccan food and I was very impressed. This chorba is so flavorful and delicious.
Leisa B
[email protected]I made this chorba in my slow cooker and it turned out great! It's a great way to have a hot meal ready when I get home from work.
ruby willgress
[email protected]This chorba is a bit spicy for my taste, but I still enjoyed it. I might try adding less harissa next time.
tayyiba maryam
[email protected]I'm not a big fan of cilantro, so I omitted it from this recipe. The chorba was still very flavorful and delicious.
Kamana Shrestha
[email protected]This chorba is a great way to use up leftover vegetables. I added some chopped carrots, celery, and potatoes and it was delicious.
Asim Anwar
[email protected]I made this chorba with some leftover lamb and it was delicious! The meat was so tender and flavorful.
Rafaylatif Latif
[email protected]This chorba is so flavorful and comforting. It's the perfect meal for a cold winter day.
Roche Terblanche
[email protected]I love the addition of the chickpeas and lentils to this chorba. It adds a nice texture and extra protein.
Mi Thun
[email protected]I've made this chorba several times now and it's always a hit. It's a great weeknight meal because it's quick and easy to make.
didaarey
[email protected]This was my first time making chorba, and it turned out great! The recipe was easy to follow and the dish was full of flavor.
Ibrar Khokher
[email protected]I made this chorba for my family and they all loved it! It's a great way to use up leftover chicken and vegetables.
Meer You
[email protected]This chorba is absolutely delicious! The flavors are so rich and complex, and the chicken is perfectly cooked. I will definitely be making this again.