Difference between revisions of "Chorba Fassia"
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* pinch [[saffron]] | * pinch [[saffron]] | ||
| − | == | + | == Procedures == |
Peel the vegetables and dice them. Put them in a large pan with the meat, which also needs to be cut into small cubes. Add the [[parsley]], [[Onion]], [[oil]], [[salt]], [[pepper]] and saffon and stir. | Peel the vegetables and dice them. Put them in a large pan with the meat, which also needs to be cut into small cubes. Add the [[parsley]], [[Onion]], [[oil]], [[salt]], [[pepper]] and saffon and stir. | ||
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== See also == | == See also == | ||
| − | [[Category:Moroccan | + | [[Category:Moroccan cuisine]] |
| − | [[Category:Moroccan | + | |
| + | [[Category:Moroccan cuisine]] | ||
| + | [[Category:Soup Recipes]] | ||
[[Category:Potato Recipes]] | [[Category:Potato Recipes]] | ||
[[Category:Saffron Recipes]] | [[Category:Saffron Recipes]] | ||
[[Category:Soup Recipes]] | [[Category:Soup Recipes]] | ||
[[Category:Turnip Recipes]] | [[Category:Turnip Recipes]] | ||
Latest revision as of 11:18, 15 July 2012
Description
This is a vegetable based soup out of Fes City. Autentically Moroccan, it gives you a real taste of Africa.
Ingredients
- 250g calf meat
- 2 carrots
- 2 turnips
- 2 potatoes
- 2 celery sticks
- 3 tomatoes
- parsley
- 1/2 cup vermicelli
- 1 tablespoon oil
- 1 teaspoon pepper
- pinch saffron
Procedures
Peel the vegetables and dice them. Put them in a large pan with the meat, which also needs to be cut into small cubes. Add the parsley, Onion, oil, salt, pepper and saffon and stir.
Add 2 litres of water and bring the mixture to the boil.
Blanch the tomatoes in boiling water for a few seconds and then peel them carefully. Put them in a bowl and mash with a fork before adding to the soup. Leave the pan on a medium heat for about 60 minutes. Make sure it is covered for the best results.
With about 10 minutes to go, add the vermecelli, stir once and cover.
Serve immediately.
This serves 6
