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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. If you cannot find turnips use kholrabi or other similar firm vegetable, even cabbage in chunks! You can also simply omit it. We use what we have not necessarily what we need here in Morocco. Just do not use rutabegas/swede! Most of we Moroccan home cooks use the 1 teaspoons of good turmeric instead of the saffron but you must use one or the other as this is mainly for color. | 2. Peel and cut the vegetables into little pieces(except for tomatoes), put them inside a stew pot ,add the meat cut in little pieces plus the vegetables with parsley,crushed onion (grated or very finely minced),oil salt, pepper and saffron. Add 2 ltres of water, put the pot on until boiling. | 3. Fold the parsley into a bundle/packet and tie with a stem or kitchen string. | 4. Remove the tomato cores, wash them and plunge them for 30 seconds into boiling water before peeling them, crush the pulp with a fork in a bowl or on a plate, put the tomatoes in the pot and mix. Cover and leave it cook on a medium fire for 60 minutes. | 5. 10 minutes before serving, throw vermecilli in rain (scatter) , cover 3/4 and leave it to cook. Serve as soon as it is cooked. Pasta is done. Please do not cook your Moroccan dishes with pasta al dente; al just isn't to be found. We think that he left for America! Also, here someone always eats the parsley bundle. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	250			132600.3007	0.0	26146.0593	3048.6736
carrot	2			104.96	24.5248	2.3808	0.6144
turnip	2			34.16	7.8446	1.0979999999999999	0.122
potato	2			-	-	-	-
celery	2	stalks		20.48	3.8016	0.8832	0.2176
tomato puree	3	tablespoons		17.8125	4.2094	0.7734	0.0984
flat leaf parsley	1	bunch		-	-	-	-
onion	1			64.0	14.944	1.76	0.16
vermicelli	2	cups		1204.0841	254.9429	35.7862	4.4396
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
black pepper	2	teaspoons	ground	11.546	2.9417	0.4779	0.15
saffron	1/8	teaspoon		0.2712	0.0572	0.01	0.0051
turmeric	1	teaspoon		9.36	2.0142	0.2904	0.0975

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.