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Moroccan Soup Recipe

Moroccan Soup is a popular Asian Soups and Stews
Author :
 
On :
Thursday, 17 April, 2014
Category :
Festive Recipe
Course :
Soups and Stews Recipe
Cuisine :
Asian Recipe
Technique :
Boil Recipe
Difficulty :
Medium
Servings :
Serves 8
RATINGs :
Rated 2 based on 100 votes
2

Ingredients

  • 1 pound - lamb, cut into small cubes
  • 1 tsp - Turmeric
  • 1 tsp - pepper
  • 1 tsp - Cinnamon
  • 1/4 tsp Ginger
  • 2 tbsps - Butter
  • 3/4 cup - chopped Celery and leaves
  • 2 - onions, chopped
  • 1/2 cup - Parsley and cilantro, chopped
  • 1 2-pound. can of tomatoes, chopped
  • salt
  • 3/4 cup - lentils
  • 1 cup - Chickpeas (canned are fine)
  • 1/4 cup - fine soup noodles
  • 2 - eggs, beaten with the juice of 1/2 Lemon
  • How to Make Moroccan Soup:

    1. Put the lamb, spices, butter, celery, onion, and parsley/cilantro in a large soup pot and stir over a low heat for 5 minutes.
    2. Add the tomato pieces, and continue cooking for 10-15 minutes. Salt lightly.
    3. Add the juice from the tomatoes, 7 cups of water, and the lentils.
    4. Bring to a boil, then reduce heat, partially cover, and simmer for 2 hours.
    5. When ready to serve, add the chickpeas and noodles and cook for 5 minutes.
    6. Then, with the soup at a steady simmer, stir the lemony eggs into the stock with a long wooden spoon.
    7. Continue stirring slowly, to create long egg strands and to thicken the soup.
    8. Season to taste. Ladle into bowls and sprinkle with cinnamon.



     

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