Difference between revisions of "Chorba Fassia"
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Revision as of 13:23, 9 May 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
Directions
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
