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Ingredientes
- 500 gm shin of beef
- 200 gm dry broad beans, soaked overnight
- 2 x onions, finely minced
- 2 x tomatoes, peeled and diced
- 200 gm courgettes, minced
- 4 Tbsp. vegetable oil
- 1 tsp mild paprika
- 1 sm bunch of fresh coriander, minced
- 200 gm home-made or possibly ought fresh pasta (see below) salt pepper
- 200 gm plain flour
- 60 gm yeast, fresh or possibly dry hot water
Direcciones
- My mother still prepares her own fresh pasta for boketof. The night before making the soup she combines the flour, yeast and water in a large bowl and then transfers it to working surface where she kneads the dough till the mix is smooth and elastic. Once which is done, she puts it back in a bowl that she covers with a tea-towel and allows the dough to rise for two hrs.
- When it has doubled in size, she takes a tray covered with a clean tea-towel and starts to shape the pasta, making spaghetti-like strands about 2 inches long but roughly three times thicker than ordinary spaghetti. She lays them out one by one on the tray, then covers them again with another tea-towel and leaves them overnight. The following morning the pasta strands are dry sufficient to put them in the soup.
- Nowadays, of course, few of us find the time to make fresh pasta and most people buy it ready-made.
- To make the soup she heats the oil in a large, heavy pan over a medium heat and fries the meat. To which she adds the onions, tomatoes, liquid removed broad beans, paprika and about 4 pints of water. After 30 min she reduces the heat and allows the dish to cook gently for 2 hrs.
- 10 min before the end of the cooking she seasons the soup with salt and pepper and then adds the pasta and the courgettes. make sure there is sufficient liquid in the pan because, after all, this is a soup. If you need more water, always add in cool water.
- She adds the coriander immediately before serving.
- To make the soup which little bit more special, she always puts a small dish of harissa on the table for those of us who like a dash of chilli.
- preparation / cooking: 30 min for the pasta, 30 min for the soup / 2 hrs 30 min
- country: Morocco
