Boketof (Vegetable Soup With Beef) Recipe

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   My mother still prepares her own fresh pasta for boketof.

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   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.

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   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.

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   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.

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   She lays them out one by one on the tray, then covers them again with another tea-towel and leaves them overnight.

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   The following morning the pasta strands are dry sufficient to put them in the soup.

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   Nowadays, of course, few of us find the time to make fresh pasta and most people buy it ready-made.

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   To make the soup she heats the oil in a large, heavy pan over a medium heat and fries the meat.

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   To which she adds the onions, tomatoes, liquid removed broad beans, paprika and about 4 pints of water.

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    After 30 min she reduces the heat and allows the dish to cook gently for 2 hrs.

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    10 min before the end of the cooking she seasons the soup with salt and pepper and then adds the pasta and the courgettes.

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    make sure there is sufficient liquid in the pan because, after all, this is a soup.

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    If you need more water, always add in cool water.

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    She adds the coriander immediately before serving.

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    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.

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    preparation / cooking: 30 min for the pasta, 30 min for the soup / 2 hrs 30 min

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    country: Morocco

* Per serving · 4 servings · Values may vary.