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Moroccan HORERAH soup with meat

Meal Details

  • No. : 548
  • Date : 08-05-2019
  • Category : Soups - Ramadan Dishes
  • Level : Average
  • Estimated Duration : 30 Min.
  • Persons : 6

Ingredients

First stage using the pressure pan

  • 2 can Tomatoes - or 3 boiled, peeled, smashed tomatoes
  • 250 g meat - chopped small
  • 1 onion, finely chopped
  • 1 cup Minced Parsley
  • 1 cup celery - chopped fine
  • 1 cup chick peas - soaked overnight
  • 1/2 cup Lentils - brown lentils
  • 1/2 cup Chopped Green Coriander
  • 1 tbsp. Margarine
  • 2 Spoon olive oil
  • 1.1/2 liter water
  • 1/2 tsp. ginger - bowder
  • 1/2 tsp. black pepper
  • 1/2 tsp. cinnamon
  • 1/2 tsp. salt
  • pinch of food color

Second stage

  • 1/4 cup vermicelli - crushed
  • 3-4 tbsp. flour - dissolved in water

Preparation

1- Place all the first stage ingredients in the pressure pan and close properly and cook it for 25_30 minutes.

2- Add the second stage ingredients and mix it all until you get creamy thick soup.

3- They usually serve it with dates or MOSHABK.
 

Notes:- 

*It is important to whisk while you are pouring the flour mixture
*You can use normal pan but it will need more time at least 2 hours. 
*This is original Moroccan soup you can modify it the way you prefer.

Bon appetitsmiley

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