BOKETOF (VEGETABLE SOUP WITH BEEF)

SOUP
500 g / 1 lb shin of beef
200 g / 7 oz dried broad beans, soaked overnight
2 onions, finely chopped
2 tomatoes, peeled and diced
200 g / 7 oz courgettes, chopped
4 tbsp vegetable oil
1 tsp mild paprika
a small bunch of fresh coriander, chopped
200 g / 7 oz home-made or ought fresh pasta (see below)
salt
pepper

PASTA
200 g / 7 oz plain flour
60 g / 2 oz yeast, fresh or dried
warm water

My mother still prepares her own fresh pasta for boketof. 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 until the
mixture is smooth and elastic. Once that’s done, she puts it back in a bowl
which she covers with a tea-towel and allows the dough to rise for two
hours.
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. She lays them
out one by one on the tray, then covers them again with another tea-towel
and leaves them overnight. The following morning the pasta strands are dry
enough to put them in the soup.
Nowadays, of course, few of us find the time to make fresh pasta and most
people buy it ready-made.
To make the soup she heats the oil in a large, heavy pan over a medium heat
and fries the meat. To that she adds the onions, tomatoes, drained broad
beans, paprika and about 4 pints of water. After 30 minutes she reduces the
heat and allows the dish to cook gently for 2 hours.
10 minutes before the end of the cooking she seasons the soup with salt and
pepper and then adds the pasta and the courgettes. make sure there is enough
liquid in the pan because, after all, this is a soup. If you need more
water, always add cold water.
She adds the coriander immediately before serving.
To make the soup that 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.

preparation / cooking : 30 minutes for the pasta, 30 minutes for the soup /
2 hours 30 minutes

country : Morocco
course : soup

source : Casablanca Cuisine : French North African Cooking / Aline Benayoun



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