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M'hammsa-back to Morocco!

Yesterday I managed to finally buy a Moroccan spice- harris -type based paste spicy chili peppers, cilantro, cumin and several other spices appearing in various mixtures depending on the region of Africa and ras el hanout - again there are different varieties of this compound pzypraw but definitely should go here will show up cardamom, cinnamon, cloves, chili, coriander, cumin indian, nutmeg and pepper and turmeric. I invite interested in expanding the knowledge here and there . Decided to take a tomato soup with this kind of M'hammsa-kus bigger Kusu, which are cooked like pasta-has similar absorption properties. You can use it instead of Italian pasta acini di pepe , which has the shape of tiny spheres. I used regular cous cous. I found the recipe here

soup with couscous

3 tomatoes 1 onion

4 cloves of garlic

1 celery

1 tablespoon olive oil

3 cups chicken broth

2 cups water

2 tablespoons fresh parsley

2 teaspoon dried thyme za'tar or

1 teaspoon fresh ginger

1 / 2 tsp ras el hanout optional

1 / 2 tsp turmeric

szafronu pinch (I had no- I skipped)

1 / 2 tsp SMEN -type preserved sheep's butter-you can use instead indysjkie GHEE ghee, peanut oil or niter kibbeh -Ethiopian clarified butter with spices

1 teaspoon salt

1 / 2 tsp pepper

120g cous Kusu

2 tablespoons tomato paste

onions and tomatoes finely shred on a grater. Finely chop celery and ginger. In a deep pot, heat the vegetable oil and throw. Cover and simmer on low heat 7 minutes. Add the broth with water, spices, chopped herbs and butter. Boil and then reduce the flame. Partially cover and simmer 20 minut.Wrzuc prepared cous cous and cook for the past 15 minutes. A few minutes before the end of cooking or taste the soup by adding tomato paste to taste, and if the soup becomes too thick, adding more water. I gave the soup with parsley dressed slice of bread with homemade hummus with harrisy.

Enjoy!