Hajar S Best Moroccan Chorba

Ingredients

• calf meat
• carrots
• turnips
• potatoes
• celery
• tomatoes
• flat leaf parsley
• onion
• vermicelli
• oil
• fresh ground black pepper
• saffron
• turmeric

Preparation

1. 1if you cannot find turnips use kholrabi or other similar firm vegetable , even cabbage in chunks ! you can also simply omit it
2. 2we use what we have not necessarily what we need here in morocco
3. 3just do not use rutabegas / swede ! most of we moroccan home cooks use the 1 teaspoons of good turmeric instead of the saffron but you must use one or the other as this is mainly for color
4. 4peel and cut the vegetables into little pieces , put them inside a stew pot , add the meat cut in little pieces plus the vegetables with parsley , crushed onion , oil salt , pepper and saffron
5. 5add 2 ltres of water , put the pot on until boiling
6. 6fold the parsley into a bundle / packet and tie with a stem or kitchen string
7. 7remove the tomato cores , wash them and plunge them for 30 seconds into boiling water before peeling them , crush the pulp with a fork in a bowl or on a plate , put the tomatoes in the pot and mix
8. 8cover and leave it cook on a medium fire for 60 minutes
9. 910 minutes before serving , throw vermecilli in rain , cover 3 / 4 and leave it to cook
10. 10serve as soon as it is cooked
11. 11pasta is done
12. 12please do not cook your moroccan dishes with pasta al dente
13. 13al just isn't to be found
14. 14we think that he left for america ! also , here someone always eats the parsley bundle