Chorbat el Khodra Meknesi (Vegetable Soup Meknes-style)

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

Ingredients: 

• 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 

 Direction: 

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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Harira 2

Serves: 8
Prep. time: 30 minutes
Cooking time: 2 hours or longer

Ingredients: 

• ½ cup dried chick-peas 
• 1 pound lamb, trimmed and cut into ½ -inch cubes 
• 1 teaspoon turmeric 
• Pinch of pulverized saffron 
• 1 teaspoon freshly ground black pepper 
• 1 teaspoon ground cinnamon 
• ¼ teaspoon ground ginger (optional) 
• 1 tablespoon smen (cooked and salted butter) or 2 tablespoons sweet butter 
• 3/4 cup chopped celery leaves and ribs 
• 2 medium yellow onions 
• ½  cup chopped parsley 
• 2 pounds tomatoes, peeled, seeded and chopped 
• Salt 
• 3/4 cup dried lentils 
• 8 small white onions 
• ¼ cup fine soup noodles (optional) 
• 2 eggs beaten with the juice of ½  lemon 
• Lemon slices and cinnamon for garnish 

Direction: 

1. Soak the chick-peas in water to cover overnight. 
2. Drain and husk if desired. 
3. Put the lamb, spices, smen, celery, chopped onions, and parsley in the soup pot and cook, stirring, over moderately low heat for 5 minutes. 
4. Then add the tomatoes and continue cooking 10 to 15 minutes longer. 
5. Salt lightly.  
6. Meanwhile, wash the lentils in a sieve under running water until the water runs clear. 
7. Add the lentils to the pot with 2 quarts water. 
8. Bring to a boil, then lower the heat and simmer, partially covered, 11/2 hours. 
9. Add the small white onions and continue cooking the soup 30 minutes. 
10. Five minutes before serving add the soup noodles. 
11. When they are tender, pour the egg and lemon juice mixture into the simmering soup and turn off the heat immediately. 
12. Stir rapidly to form long egg strands. 
13. Taste for seasoning and serve with lemon slices and a light dusting of ground cinnamon.

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Harira 1

Serves: 6 to 8
Prep. time: 20 min
Cooking time: 2 hours

Ingredients:

• 1 cup chopped onion
• 1 cup chopped parsley
• 1 tablespoon finely chopped celery leaves
• 1 teaspoon freshly ground black pepper
• 1 teaspoon turmeric
• 1 tablespoon smen (cooked and salted butter) or 2 tablespoons fresh butter
• ½ teaspoon ground cinnamon
• ½ pound shoulder of lamb, in ½-inch cubes wings, backs and giblets of 1 chicken
• ½ cup dried lentils
• 2 tablespoons green coriander leaves
• Salt to taste
• 2 pounds red, ripe tomatoes, peeled and seeded, then pureed
• ½ cup fine soup noodles
• 3 tablespoons semolina or all-purpose flour mixed with 1/2 cup water 
• lemon wedges

Directions:

1. In a large soup pot, cook the onion, parsley, celery leaves, pepper, and turmeric in the smen for about 3 to 4 minutes, stirring, then add the cinnamon, lamb and chicken. 
2. Cook slowly, turning the mixture over and over until golden but not browned (about 15 to 20 minutes). 
3. Meanwhile, pick over and wash the lentils. In a mortar pound the green coriander leaves with a little salt into a paste or puree the leaves in an electric blender with a spoonful of water. 
4. Add the lentils, coriander paste, and pureed tomatoes to the pot. 
5. Cook 15 minutes over low heat, then pour in 11/2 quarts water and cook until the lentils are soft and the soup is well blended. 
6. Five minutes before serving, salt the soup and add the noodles. 
7. Bring to a boil and cook for 2 minutes, then stir in the flour-water mixture.
8. Cook 3 minutes longer, stirring continuously to avoid any flour nuggets forming. 
9. Serve at once with lemon wedges.

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Marrocan Almond Soup

A hearty soup packed with Moroccan flavours it will definitely be a staple this winter.

Serves: 4
Prep. Time: none
Cooking Time: 45-50 min

Ingredients:

• 1 chicken 
• 4 cups of chicken stock, more if desired
• 4 hard cooked egg yolks 
• 3 tbsps. fresh cream 
• 1 tbsps. slivered almonds 
• Salt and pepper to taste

Directions:

1. In a large soup pot, boil the chicken broth. 
2. Mix the chicken with the egg yolks. 
3. Add the cream and season chicken with salt and pepper. 
4. Bring to a boil. Reduce heat and simmer, partially covered for 35-40 minutes or until chicken is fully cooked.
5. Sprinkle with almonds. 
6. Serve hot soup with almonds

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