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!"
photo by Bergy photo by Bergy
photo by Bergy
photo by Sackville photo by Sackville
Ready In:
1hr 55mins




  • 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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  1. 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
  2. I made this in the morning and reheated it for supper. Easy clean up you gotta love that
  3. 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!
  4. 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.


www.realethnic.blogspot.com I am marrying soon to a man who loves to eat as much as I love to cook. Gym, here he comes! I am also currently working on 3 cookbooks though I need Dragon software now due to my disabilities. My fiance and I love to be outdoors, have picnics and barbeques where I smoke all sorts of meats. I have traveled the world and am now still in my home port; at least to live but no moss grows under these feet! My fiance cannot cook, however and is now receiving cooking lessons from me. Anyone interested in cooking lessons in my area, please feel free to get in touch.
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