There are delicious soups in themoroccan culinary encyclopedy.
These are some of them:
Ingredients:
-1 lb tomatoes
- 2 tbsp tomato puree
- a mixed bunch of coriander andparsley finely chopped
- 2 tbsp finely choppedcelery
- 100 g green lentils
-100g boiled chickpeas soakedovernight
-1 small onion chopped
- 100 g vermicelles, 1 egg, 150gflour, salt and pepper , paprika,and oil.
Method:
1- In a food processor, put thetomatoes and process it for a few seconds.
2- Put in a pan and add tomatopuree, coriander and parsley, celery, chickpeas, onion, lentils, saltand pepper, paprika and oil. And add 1l of water. Simmer until thechickpeas and the lentils are tender.
3- Add the vermicelles and preparethe flour by adding water to it and stirring it well then add it tothe soup and leave it to boil for 5 to 10 minutes then add the eggand leave it to cool.
Ingredients:
-2 or 3 carrots
- 1 large potato
-1 tomato
- 1 leek
- 1 lamb stock, salt and pepper , andoil.
- Parsley and coriander finely chopped
Method:
1- Peel and cut the carrots and the potato intosmall pieces,
2- Add the tomato chopped and the leekdiced
3- Add the lamb stock, salt and pepper and oil .And then add boiled water and leave to boil until the vegetables arecooked and then put the ingredients in a food processor and at theend add parsley and coriander and mix altogether.
Ingredients:
-1lb dried broad beans
- 2 gloves of garlic
- salt and pepper , paprika , cumin , hot pepperand olive oil.
Method:
1- put the dried broad beans and 1,5l water in apan . Add the garlic, salt and pepper and bring it to boil until thebroad beans are softened then put the mixture into a food processorand process for a few seconds and if the mixture is too thick addsome water
2- serve in a bowl and add hot pepper and cuminand paprika and olive oil. Serve very hot.