Tuesday,16 January, 2018
Current issue | Issue 1134, 7 - 13 February 2013
Tuesday,16 January, 2018
Issue 1134, 7 - 13 February 2013

Ahram Weekly

Moroccan soup

Serves 4 to 6


750 gms  veal cubes (bite-sized)

1 large onion (finely chopped)

1 cup boiled - cooked chickpeas (home-made, or canned)

2 to 3 hot green chili pods (deseeded, thinly sliced)

2 leek heads (sliced, with good greens)

75 gms couscous 

1 bunch parsley leaves (finely chopped)

1 tbsp fresh green mint leaves (finely chopped)

1 tbsp tomato paste

Salt + pepper + allspice + grated nutmeg + cinnamon powder

Olive oil



Heat a large cooking pan.  Add oil then meat. Stir to slightly brown.  Add onion and seasoning. Stir until fragrant.

Add leek, chili and stir. Add tomato paste and a small amount of boiling water. Stir to bring to a boil, over medium heat.

Cover, lower heat and allow to cook.  Add more boiling water, if necessary.  When done, add chickpeas, couscous and cook only for 5 to 7 minutes.  Remove from heat. Stir in parsley and mint. Allow to stand for a few minutes then serve.

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