The Food Of Morocco
Lamb, Tomato, Cinnamon and Steamed Pasta Chorba
Page 185
Cuisine: Moroccan/Algerian/Tunisian | Course Type: Soups and Stews
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Recipe Reviews
Peckish Sister from Central, FL
I had not even noticed that this was a soup until I added add the water. As someone else had mentioned in their review, the water used in the recipe is not listed with the other ingredients. This recipe seemed like it made a small amount with just 4 ounces of ground lamb. Since the only ground lamb I could find came in a 1 lb package, I quadrupled the recipe. Imagine my surprise when I needed to add 12 cups of water. Only about half of that fit in my largest pan. Of course the reduction of water increased the spiciness. Steaming the orzo turned into the second diasaster as I left it to steam for the requisite time and just had a bottom layer of partially cooked pasta and the top layer was dry. So I dumped it all into the pot and tried to break up the lumps. I love thick soups and this turned into a hearty, flavorful satisfying soup with orzo pasta and chickpeas. The orzo continued to expand and the next day the soup was even thicker.
(edited 15th March 2012) (0) comment (1) useful
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