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Traditional Moroccan “Chorba”


  • In a deep heavy pan, heat the oil and add the cloves, onions, squash, celery and carrots.
  • Fry until they begin to colour, then stir in the tomatoes and sugar. Cook the tomatoes until the water reduced a little.
  • Stir in the tomato puree, ras elhanout, tumeric and chopped coriander. Pour in the stock and bring to boil. Reduce the heat and simmer for 30-40 minutes until the vegetables are very tender and the liquid has reduced a little.
  • Shallow fry the udon noodles for a few seconds and set aside.
  • Serve with natural yoghurt and garnish with a leaf of flat parsley and fried noodles.


Serving Suggestion

Try to get a very fruity chardonnay in the fridge beforehand. The spicy soup and fruity wine work very well together.

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