Preparation:
In a casserole dish, put the outer parts of the white kidneys cut into small pieces (cut them with scissors, it’s easier), add the sliced onions, the peeled and cut tomatoes, add a knob of butter, the oil, salt, pepper, ginger and saffron. Cover with approximately 1.5l of water and let simmer over low heat for at least an hour, remove from the heat.
Twenty minutes before serving, pour three-quarters of the broth (only the broth) into another pot. Add 3/4 l of water, 1 knob of butter and let it boil.
Immerse the vermicelli and mix well then cook, stirring, for 10 minutes and remove from the heat.
In principle, the vermicelli should absorb all the broth. Then pour this pasta into a large dish, and place over the bottom of the warmed broth.
Serve immediately and bsaha orraha.
Ingredients:
for 6 people
– the outer part of 2 kg of white kidneys
(of course you can use chicken wings and offal instead, or meat cut into small pieces)
– 4 onions cut into strips
– 1/2 tsp. teaspoon of pepper
– 1/2 tsp. teaspoon of saffron
– 1 knob of butter
– a little oil
– 350 g vermicelli
– 3 tomatoes
– salt and a little ginger.
source: cuisinedumaroc.com
