Moroccan Chorba
During the month of Ramadan, there are many Moroccan soups to delight our taste buds: chorba is one of them! Comforting, light… it is easy to make and very complete with meat and vermicelli! In this version of Moroccan chorba we use lamb but you can vary the pleasures by using beef, chicken, veal… according to your tastes!
Ingredients :
- 250g lamb meat
- 4 carrots
- 4 turnips
- 2 potatoes
- 3 stalks of celery
- 1 leek
- 3 tomatoes
- 1 tablespoon of tomato puree
- 1 bunch of parsley and coriander
- 1 onion
- 1 handful of vermicelli
- 2 tablespoons olive oil
- 1 teaspoon of salt
- 1/2 teaspoon pepper
- 1 teaspoon of turmeric
Preparation :
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1
Cut the lamb into coarse cubes to prepare your Moroccan chorba. Peel the vegetables: carrots, turnips, potatoes and cut them into brunoise with the celery, the leek.
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2
In a large pot, heat a drizzle of olive oil.
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3
Peel and slice the onion and sweat it in the pan with the olive oil.
Technical moves
Chop your vegetables
Carve an onion
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4
Add the vegetables and mix. Cut the tomatoes into small dice then add them to the rest of the mixture with the turmeric, tomato puree, pepper and salt. Brown over medium heat for 5 minutes, stirring constantly your Moroccan chorba.
Technical moves
How to peel and seed tomatoes easily?
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5
Chop the parsley and coriander. Add the herbs to the vegetable mixture. Add the meat and cover everything with water.
Technical moves
How to chop your herbs?
How to chop your herbs?
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6
Let your Moroccan chorba cook for 15 minutes.
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7
Add the vermicelli and continue cooking, covered, for 5 minutes.
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8
Adjust the seasoning, serve your Moroccan chorba immediately.
Tips
You can add chickpeas to this Moroccan chorba for an even tastier and more complete dish! Just let them soak in a large volume of water the day before the recipe. Then, drain them and add them to the preparation at the same time as the vermicelli!
