My sister-in-law learned to make this Fez style soup from her husband's family. Her original seasoning included only salt and pepper; I've added a little ginger and saffron for more a more flavorful broth. Use more or less meat and shrimp to taste.
Serve it as a starter course or light supper.
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours, 30 minutes
Yield: 4 to 6 servings
- 250 g beef or lamb, chopped into small pieces
- 250 g shelled shrimp, coarsely chopped (1/2 kg in shell)
- 1/2 kg fresh okra, washed several times and very thinly sliced
- 1 medium to large onion, finely chopped
- 2 tomatoes, peeled and finely chopped
- 2 tablespoons vegetable oil
- 3 to 4 tablespoons chopped fresh parsley
- 1 teaspoon ginger (optional)
- pinch of saffron threads, crushed (optional)
- 1/4 teaspoon turmeric
- salt, to taste
- pepper, to taste
In a small stockpot, brown the meat in the vegetable oil over medium heat. Add about 1 1/2 liters of water and the spices. Bring the soup to a simmer and cook, covered, for about 30 minutes.
Add the sliced okra and cook for another 30 minutes. Add the chopped tomatoes (and a little more water if you feel the liquids are reducing or thickening too much) and continue simmering the soup for another 15 to 30 minutes, until the okra is tender.
When the okra is cooked, add the shrimp and parsley. Continue simmering the soup for just a few minutes, until the shrimp is thoroughly cooked. Taste, adjust the seasoning, and serve.