Berber harira with leafy zegzaw from The Food of Morocco (page 173) by Paula Wolfert

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Notes about this recipe

  • Eat Your Books

    Broccoli rabe or broccolini can be substituted for kale.

  • TrishaCP on May 17, 2012

    Zegzaw is a Moroccan green- the recipe calls for Red Russian kale as a good substitute. The kale is cooked with the following grated vegetables: tomatoes, red onion, turnip, cumin and herbs (I skipped the cilantro and used all parsley instead), and then is thickened with a barley flour paste and more cumin. You really do need to follow the cook's notes to add dried favas if you want a one-pot stew- on its own it is really more of a vegetable side than a main course. Also, the barley flavor really makes this dish- but I think you could use barley flakes or even just pearled or semi-pearled barley as a thickener instead of the flour.

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