A Pottage from Morocco

Ingredients: (Serves 4)

  •  Sadaf All Natural Crushed Tomatoes 260gr.  2 units
  •  Lamb or beef stew meat, chopped into small pieces  ½ pound
  •  Turmeric  ½ teaspoon
  •  Cinnamon   ½ teaspoon
  •  Butter  25 gr/1 oz (You may use 2 tablespoons grapeseed oil instead if you wish)
  •  Chopped corianders   4 tablespoons
  •  Chopped parsley  2 tablespoons
  •  Onion (Finley chopped)   1 medium
  •  Yellow or red split peas   ¼ cup
  •  Garbanzo beans   ½ cup (It must be soaked in water from the night before or you may use 1 can of Sadaf Garbanzo beans instead)
  •  Small onions  4 pieces
  •  Vermicelli  ½ cup
  •  Salt and pepper   Add to taste
  •  Lemon 4 slices

Directions:

Mix meat, turmeric, cinnamon, butter or grapeseed oil, chopped corianders, chopped parsley, and chopped onions in a medium size pot and warm the mix on medium heat for 5 minutes.
Add the garbanzo beans, split peas, salt and pepper, and 2 ½ cups cold water to the mix. Put the lid on and leave it to cook for 1 ½ hours.

Add the small onions and cook another ½ hours.

Add vermicelli and cook 7 to 10 more minutes.

Pour and serve the pottage into a bowl or 4 smaller bowls and make sure each bowl has its one small onion, and garnished with lemon slices.

ENJOY IT

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