Chorba is Morocco's answer to minestrone. It's hearty with chunks of beef or lamb, plenty of vegetables and a bit of chickpeas or pasta. Turmeric gives the broth a rich, tasty and beautiful color. Try out this oriental recipe of Moroccan style chorba that you will absolutely enjoy every each sip of it.
1. Place meat and veggies (except tomatoes) in a large saucepan. Add about 10 cups of water and bring to a boil.
2. Stir in tomatoes and tomato paste. Be very gentle and don't stir vigorously. You want the flavor to escape the tomatoes slowly.
3. Add chickpeas, spice and lemon juice. Slowly stir.
4. Reduce heat to low and allow to simmer for about 30-35 minutes covered or until meat and chickpeas are done.
5. Serve hot with pita bread, if desired.
The plant part from which saffron is obtained contains essential but volatile oils which when added to food, imparts its unique flavor and benefits of saffron as a spice. Some of these oils are cineole, pinene, borneol, geraniol etc.
In many religions, saffron is not just considered a spice. It is used in various types of therapies like body healing, detoxification and also in the spas.
The active components in the saffron make our body lose its depressing characteristics making it a dietary necessity sometimes.
Potassium, found in saffron, is a necessary source that favors cell formation and repair.
Iron is a very useful component in the body as the blood requires it to form hemoglobin and it is a co-factor in the red blood cell production too.