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    You are in: Home / Recipes / Hajar's Best Moroccan Chorba Recipe
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    Hajar's Best Moroccan Chorba

    Hajar's Best Moroccan Chorba. Photo by Bergy

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 55 mins

    25 mins

    1 hr 30 mins

    Hajar Elizabeth's Note:

    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!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    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.
    4. 4
      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.
    5. 5
      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.

    Ratings & Reviews:

    • on April 03, 2006

      55

      5 star all the way. I made this yesterday and had it for lunch today - A meal in a bowl. I have also frozen 3 containers so I got 8 servings. Wonderful flavor and a very easy recipe. I even threw in a parsnip and I put the chopped parsley right into the soup Thanks Hajar for a winner of a recipe

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 25, 2006

      45

      I made this in the morning and reheated it for supper. Easy clean up you gotta love that

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    • on January 25, 2006

      55

      Fantastic, hearty soup, full of spice and flavour. I had a rather sad looking turnip to use up and this turned it into a very tasty supper. I used stewing beef and broken up spaghetti. Wouldn't change a thing. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Hajar's Best Moroccan Chorba

    Serving Size: 1 (300 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 165.3
     
    Calories from Fat 25
    15%
    Total Fat 2.8 g
    4%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 74.6 mg
    3%
    Total Carbohydrate 32.6 g
    10%
    Dietary Fiber 6.1 g
    24%
    Sugars 6.2 g
    25%
    Protein 4.5 g
    9%

    The following items or measurements are not included:

    calf meat

    vermicelli

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