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Belgo with small pasta
Traditional Algerian‑Moroccan dish made with small pasta (ditalini or orzo) simmered with meat, tomatoes and a blend of spices, served as a thick comforting soup.
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Cost Breakdown
Critical Success Points
- • Sauté onion and meat (step 2) to develop flavors.
- • Cooking the small pasta (step 6) to achieve the right consistency.
- • Serve immediately (step 8) to prevent the dish from drying.
Safety Warnings
- • Be careful of hot oil splatters when sautéing.
- • Handle the pot with oven mitts to avoid burns.
- • Add water gradually to prevent boiling liquid overflow.
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