Morocco is a beautiful country, I have heard. A must visit destination after Egypt, as far as the top portion of Africa is concerned. Travelling is a dream for me, InShaAllah, I am looking forward to the time when HD may get converted to this interest! Hehe… The food of Morocco is interesting, where they cook their meat and vegetables along with rice or couscous in a interesting pot called Tagine. I wish to get my hand on it someday and try cooking in it, InShaAllah. Beef happens to be their most consumed meat and couscous is their favorite side, it seems. We were given some interesting choices, which included this soup that I tried, Tagine Berber as savory and Makrout as the sweet. As usual, I went for the soup as it appealed to me more and was perfect as a nice cozy dinner. The name is interesting – Chorba Lsan Tair. Chorba means “stew” and Lsan Tair means “tongue of bird”! It is said that because orzo is used in this soup, which looks like small tongues, and that is how the name is derived! Hehe… The recipe provided was very vague so I pulled up from a couple of sources that I could refer to and made up my own variation! Hehe… But must say the soup was thick and filling and needed nothing more to go along with it as a meal. Off to the way I made it…
- 200 gm beef, cut into strips
- 1 tbsp olive oil
- 1 small carrot, chopped
- 1 small onion, minced
- 1 tbsp tomato paste
- 1 small onion, chopped
- 1 tomato, chopped
- ½ bunch coriander leaves
- 2 tbsp dried parsley
- 1 tsp dry ginger powder
- 1 cube/ sachet seasoning (I used olive oil-herbs, optional)
- Salt and pepper to taste
- ½ cup orzo pasta - I used normal macaroni
- A blob butter
- Heat olive oil and stir fry the beef strips till it looks whitish.
- Add the carrots and saute for a few minutes,
- Add in the minced onion and cook till it wilts. Add in the tomato paste and cook for a minute.
- Now add in all the other ingredients along with 1 liter of water. Bring it to a rolling boil.
- Keep on medium-high flame and cook closed till the beef is done, and the vegetables are cooked. As the pasta cooks, it may start thickening so you can add another two cups of water to loosen it up and cook for a further 10 minutes.
- Adjust the seasoning, add more ginger powder if needed and serve hot.
You can skip the vegetables, or add more like potatoes and french beans.
You can add fresh parsely instead of dried one. Since I didn't have fresh, I used the dried parsely.
The recipes also show the use of celery in the recipe. Use one celery while boiling the water and discard off just before serving.
You can use fresh ginger instead of dry ginger.
As mentioned, orzo is normally used for this soup, but I have used normal macaroni available with me.