Moroccan Chorba

Time

Prep 25 min · Cook 90 min · 115 min total

Difficulty

medium

1. 1

   If you cannot find turnips use kholrabi or other similar firm vegetable, even cabbage in chunks! You can also simply omit it. Just do not use rutabegas/swede!

2. 2

   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.

3. 3

   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.

4. 4

   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. Also, here someone always eats the parsley bundle.

   10 min

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.