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CHBA with bird's tongues
A comforting Moroccan soup inspired by harira, made with bird's tongue-shaped pasta, veal, vegetables and fragrant spices. Served hot with bricks or mini b’bet.
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Cost Breakdown
Critical Success Points
- • Sauté the onion until translucent
- • Sauté the veal to brown it
- • Bring the broth to a boil and let simmer
- • Cook the bird's tongue pasta until tender
Safety Warnings
- • Be careful of hot oil when sautéing the onion.
- • Handle boiling water with care to avoid burns.
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