Chorba, the Moroccan soup

Chorba is a generic Moroccan word for soup. In Morocco I was served it at any time of the day. What better appetizer can you think of to prepare your palate and induce salivation for the rest of the meal!

Most of time it is tomato-based with thin vermicelli, lamb bits and beans. Harissa - the spicy sauce - is served alongside so you can adjust the level of hotness yourself. Fresh chopped herbs are essential: I use coriander and spring onions.

So here's the recipe:

1. Chop finely one big carrot, one big turnip and two potatoes. Let them sit and dry for while: this way they will stay whole when boiled.
2. Chop finely half a pound of lean lamb, beef or chicken breast.
3. Heat a thick-bottomed pot medium hot and briefly fry the veggies and meat.
4. Add 2-3 crushed garlic cloves, a dash of freshly ground turmeric (powder will do too), half a bunch of chopped coriander, a sprinkle of freshly ground black pepper and a pinch of salt. Fry a tad longer.
5. Add 1.5 litres of water, bring to boil. Reduce the heat.
   
6. Open a tin of peeled tomatoes, mush them into pulp and tip into the pot.
   
7. Wait until it starts simmering again and add two handfuls of fine vermicelli.
8. Allow to simmer for another 20 minutes. The vermicelli should be well done.
   

Veg(etari)ans: substitute the meat with a (strained) can of chick peas. Carnivores can also add some beans to meat, Moroccans do.

Here is a theme song for this fragrant Moroccan meal: