If the pea soup is a favorite of yours, this Moroccan Bessara peas version will not disappoint you. Gets its flavor from the broth of your choice-beef, chicken or vegetables-and added plenty of paprika, cumin, onion, garlic and herbs. Serve as a soup, or allow liquids to reduce to produce a puree with thick enough consistency that can be offered as a dip. This is how my family liked it last week as a side to fish and fried seafood.
Photo Christine Benlafquih
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