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

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on April 03, 2006

      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

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    • on January 25, 2006

      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

      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!

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    • on October 04, 2005

      Outstanding beef vegetable soup. Texture, flavor, color, seasoning - all of it - just perfect. I used homemade broth and parsnips rather than turnips because I had them fresh in the garden. I probably simmered the soup a little too hard and so found it to be the perfect thickness when it came time to add the pasta. I boiled the vermicelli separately and added it to the finished soup. Deliciously creamy and the perfect vegetable finish with just one hour of cooking. Try this one. You won't be disappointed.

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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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