Monday, May 26, 2014

This is a rich and filling soup, with the meat and vegetables finely chopped. Popular throughout Morocco, but especially in the region of the ancient imperial town of Meknes which, during the reign of Sultan Moulay-Ismail, experienced a period of great prosperity.

Serves: 4-6
Prep. Time: 5 min
Cooking Time: 70 min

  • 25g  butter 
  • 175g  lamb or beef, cut into 1cm cubes 
  • 175g  carrots, peeled and diced 
  • 1 large turnip, peeled and diced 
  • 1 onion, finely chopped 
  • 1 leek, finely chopped 
  • 1 stick celery, finely chopped 
  • 2 small meat bones, optional 
  • 1½ teaspoons salt 
  • ½ teaspoon black pepper
  • ¼ teaspoon ground saffron 
  • 1.8 l water 
  • 675g tomatoes, blanched, seeded and chopped 
  • 175g potatoes, peeled and diced 
  • 3 tablespoons finely chopped coriander or parsley 

  1. Melt the butter in a large pan, add the meat and fry for several minutes until evenly browned. 
  2. Add the carrots, turnip, onion, leek and celery and fry for a few minutes, stirring frequently. 
  3. Add the bones, salt, pepper, saffron and water, stir and bring to the boil. 
  4. Lower the heat, cover the pan and simmer for 45 minutes. 
  5. Add the tomatoes, potatoes and coriander or parsley, stir, cover and simmer for a further 15–20 minutes or until the potatoes are cooked. 
  6. Taste to check the seasoning and add a little more water if necessary


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