This is a simple, vegetarian soup that’s comfort food at its finest. It uses few ingredients, most of which are normally on hand in most kitchens, adding to the ease of bringing Moroccan cooking to your own home.
. . . this simple method for peeling tomatoes: bring a large pot of water to a full boil, lightly score an X into the bottom of the tomato with a small knife, and drop the tomatoes into the pot. After 30 seconds, remove tomatoes with a slotted spoon. The skins should peel off easily!
Ingredients
- 2 3/4 pints water
- 6 oz olive oil
- 2 onions, peeled and finely chopped
- 2 tomatoes, peeled and finely chopped
- Salt to taste
- 1 teaspoon ground black pepper
- 7 ounces barley
- 2 tablespoons tomato paste
- Leaves from one bunch of flat-leaf parsley, roughly chopped
- Handful of celery leaves, roughly chopped
Procedure
- Heat the water in a saucepan over medium heat. Add the olive oil, onion, tomato, salt and pepper. Bring to a boil, then add barley, tomato paste, parsley and celery leaves.
- Cover and simmer for 30 - 40 minutes over medium-low heat, or until the barley has softened, stirring occasionally.
Preparation Time: 40 - 50 minutes
Servings: 4 - 6
Source: Medina Kitchen: Home Cooking from North Africa, by Fiona Dunlop
Submitted to Caravan Cuisine by: Amanda Jones
This is a simple, vegetarian soup that’s comfort food at its finest. It uses few ingredients, most of which are normally on hand in most kitchens, adding to the ease of bringing Moroccan cooking to your own home.
Last 5 posts in Soups and Sides
Tags: barley soup, Moroccan Cuisine, onion, parsley, Tchicha, tomato
This entry was posted to Caravan Cuisine on Thursday, September 1st, 2011 at
7:53 am and is filed under
Soups and Sides.
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