Lamb, Tomato, Cinnamon and Steamed Pasta Chorba

2 days ago 4

Democracy Dies successful Darkness

Here is simply a simple, hearty crockery from the northeastern portion of Morocco that has a peculiar twist: The pasta is steamed implicit boiling water, not cooked successful it. The resulting silky texture is impressive.

The look calls for cubeb peppercorns, which person a sensation of sage and a piney, aromatic quality. They are disposable astatine La Cuisine, 323 Cameron St., Alexandria, 703-836-4435.

Adapted from "The Food of Morocco," by Paula Wolfert (Ecco, 2011).

Ingredients

For the La Kama spice mixture

1 spoon crushed ginger
1 spoon crushed turmeric
1 spoon freshly crushed achromatic pepper
1/2 spoon crushed cinnamon
1/2 spoon freshly crushed cubeb capsicum (may substitute a fruity freshly crushed achromatic capsicum of your choice; spot headnote)
A bully pinch of freshly grated nutmeg

For the soup

2 tablespoons extra-virgin olive oil
1/4 lb thin crushed lamb oregon beef
1 tiny reddish onion, grated
1 1/2 teaspoons La Kama spice substance (see above)
Pinch cayenne pepper
1/2 spoon crushed caraway seed
2 tablespoons herb paste
2 Roma tomatoes, grated (1/2 cup; nary seeds oregon skin)
Salt
Freshly crushed achromatic pepper
3 cups water
1/2 cupful rice-shaped dried pasta, specified arsenic orzo
1/2 cupful no-salt added chickpeas, drained
2 tablespoons finely chopped flat-leaf parsley leaves
2 tablespoons finely chopped cilantro leaves

Nutritional Facts

Per serving

Calories
270
Fat
14 g
Saturated Fat
4 g
Carbohydrates
27 g
Sodium
190 mg
Cholesterol
20 mg
Protein
10 g
Fiber
3 g
Sugar
3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "The Food of Morocco," by Paula Wolfert (Ecco, 2011).

Tested by Kathy Orton.

Published December 13, 2011

Updated March 14, 2026