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Moroccan Tangier-Style White Bean and Chard Soup
(Potaje Tangérois)
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Potaje Tangérois is a specialty of the Jewish community of
Tangiers. Its Hispanic-French name attests to the cosmopolitan
nature of the picturesque city on the northwest corner of
Africa. Chard, an import from Al Andalus, has long
been a staple of the Sephardic kitchen. Fresh, warm bread is a
must for this hearty soup. (Adapted
from The
Scent of Orange Blossoms by
Kitty Morse and Danielle Mamane, 2001)
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6 cup beef
stock
1 pound beef shank meat, cut into small cubes
1 small beef marrow bone
1-1/2 cup small navy beans, soaked overnight and drained
2 bay leaves
8 clove garlic, peeled
1 carrot, scrubbed and sliced
2 bunch Swiss chard, about 2 pound
2 teaspoon ground Mustapha Moroccan cumin
2 teaspoon Mustapha Moroccan poivron rouge
2-1/2 teaspoon Mustapha Fleur de Sel Marocaine
Mustapha Moroccan piment fort (optional)
5 to 6 tablespoon Mustapha Moroccan extra virgin olive oil
Mustapha's harissa
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1. In a
large pot over high heat, combine the stock, beef, marrow bone, beans,
bay leaves, 6 of the garlic cloves, and the carrot. Bring to a rolling
boil. With a slotted spoon, skim off the foam. Decrease the heat to
medium, cover, and cook until the beans are tender, 1-1/2 to 2 hours.
Discard the bay leaves.
2. Trim the chard and cut the stems into 1-inch pieces. Cut the leaves
into thin ribbons. Add the chard to the beans, cover and cook until the
chard is tender, 10to 12 minutes. Add the remaining garlic, cumin,
poivron rouge, salt and piment fort. Cover and cook an additional 10 to
15 minutes.
3. To serve, ladle the soup into individual bowls and drizzle with olive
oil. Serve the harissa as a side condiment.
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Serves 6
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Copyright @ 2006 Mustaphas.com. All rights Reserved
Reprinted with permission |
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