Soups

Moroccan soup

Moroccan soup


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Moroccan Soup Ingredients

  1. Lamb loin or lamb ribs 800 grams
  2. Beans "black eye" 250 grams
  3. Green lentils 200-250 grams
  4. Brown rice 200-250 grams
  5. Tomatoes in their own juice 800 grams
  6. Onion medium size 2 pieces
  7. Vegetable oil 2 tablespoons
  8. Turmeric spice or saffron on the tip of a knife
  9. Fresh cilantro fresh 1 bunch
  10. Fresh parsley 1 bunch
  11. Salt to taste
  12. Ground black pepper to taste
  • Main Ingredients: Lamb, Beans, Tomato, Rice
  • Serving 8 servings
  • World Cuisine

Inventory:

Medium bowl, Large pan (5 liters) with lid - 2 pieces, Cutting board, Knife, Kitchen stove, Skimmer, Plate - 3 pieces, Frying pan, Wooden spatula, Sieve or gauze, Scoop, Serving plates, Kitchen gloves

Cooking Moroccan Soup:

Step 1: prepare the beans.

In order for the beans to become softer and more tender after cooking, it must be soaked in water for a while. To do this, spread the beans in a medium bowl and fill the component with ordinary hot water. Set aside to insist no less than for 4 hours. I usually leave the beans all night. Attention: but more than for 8-9 hours beans should not be left in the water, otherwise they may become watery and the dish simply will not work out because of this.

Step 2: prepare the meat.

We wash the lamb loin or ribs well under running warm water and transfer to a cutting board. Using a knife, we cut the meat into small pieces in size and then again we rinse well from possible bone fragments. Attention: grind mutton into pieces with a sharp knife with a heavy blade. And if you decide to make soup from ribs, then you can either ask the seller at the point of sale immediately, without leaving the cash register, chop the component into pieces, or use a kitchen hatchet for chopping meat. After that, we shift the mutton pieces into a free plate.

Step 3: cook the lamb broth.

The first step in making a real Moroccan soup is, of course, making meat broth. But, before boiling the meat, we need to do another procedure, so that after boiling the broth in it on the surface does not form a lot of scale. To do this, shift the lamb slices into a deep pan and fill the main component with water so that the liquid completely covers the meat. Leave meat in this condition for 10 minutes. After this, drain the water and again fill the lamb with clean cold water so that the liquid again covers the component. We put the container on medium heat and cover the pan with a lid. As soon as the water begins to boil, foam will begin to form on its surface. Therefore, using a slotted spoon, remove this scum, make a small fire and salt the broth to taste. Cook lamb broth for 1 hour under the lid, occasionally opening it and checking the water level.

Step 4: prepare the onion.

In the meantime, we are cooking the broth, prepare the onions. To do this, use a knife to remove the husk from the ingredient and after that, rinse the component well under running water. We spread the vegetable on a cutting board and, using the same sharp inventory, chop the onion into small squares. The finely chopped component is transferred to a clean plate. Immediately after this, pour a small amount of vegetable oil into the pan and put the capacity on the fire less than average. When the oil warms up well, put the chopped onion into the pan and stir the component with a wooden spatula, stir-fry the vegetable until golden brown. After we turn off the hotplate and proceed to the next step in the preparation of this Moroccan soup.

Step 5: prepare the tomatoes.

So, put the tomatoes in their own juice on a cutting board and finely chop the component with a knife. Attention: if the tomatoes come with a peel, then be sure to remove it, and only after that we chop the tomatoes. Shredded ingredient is transferred to a free plate.

Step 6: prepare the greens.

We wash parsley and cilantro under running water. After that, slightly brushing the components over the sink from excess water, put them on a cutting board. Using a knife, finely chop the greens and after - transfer it to a free plate.

Step 7: Cooking Moroccan Soup

When the broth has already boiled for an hour, remove it from the heat with the help of kitchen tacks, but do not turn off the burner. We put the sieve in another clean deep pan and filter the broth through the inventory. Attention: if you use cheesecloth, then it is very necessary to filter the broth so as not to get burned. Immediately after that, we again put the pan with the broth on the burner and wait for the liquid to boil again. In the meantime, put the pieces of meat on a clean cutting board and manually separate the meat from the seeds. Pieces of meat put in a pan with broth. And when the broth boils, immediately add spices to it: turmeric and saffron, chopped fried onions, beans, lentils and rice. We mix everything well with a tablespoon and continue to cook the soup. Literally through 7-10 minutes add finely chopped tomatoes to the pan, but always with the juice that stands out. Mix everything again and cook Moroccan soup for another 25-30 minutes. Attention: and in order to check the degree of readiness of the dish, it is enough to check how much the lentils and rice were cooked. To do this, try these components. If they are soft, then the soup is ready. Before turning off the burner, add chopped parsley and cilantro and black pepper to the pan with soup to taste. Again, mix everything well with improvised equipment and turn off the burner. Close the pan with a lid and leave the Moroccan soup to brew for another 20 minutes.

Step 8: serve Moroccan soup.

As soon as the real Moroccan soup is ready, immediately using a scoop, pour it on plates and serve it to the table. Besides the fact that the dish is very tasty, it is also very aromatic and satisfying. Treat your friends and loved ones with this first hot meal with slices of bread. Good appetite!

Recipe Tips:

- - According to the traditional Moroccan soup recipe, chickpeas must be added instead of beans. Therefore, if you found such an ingredient at hand, it is better to add it. I usually add black eye beans, because they taste the most like chickpeas.

- - If desired, the meat can not be separated from the seeds. But, if you still treat the child with such soup, then it is best to remove the bones.

- - It is best to filter the broth with a scoop, pouring liquid from one pan to another. Thus, you definitely will not get burned and it will be more convenient for you to do this process.



Comments:

  1. Tharen

    It's not like that.

  2. Vik

    It - is healthy!

  3. Almo

    In it something is. Now everything is clear, thank you for the information.

  4. Shonn

    catch the plus!

  5. Accalon

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  6. Dunmor

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  7. Averill

    Completely I share your opinion. I like your idea. I suggest to take out for the general discussion.



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