Chba with bird's tongues

Ingredients

• 2 cuillères à soupe Olive oil (extra virgin)
• 1 pièce Onion (medium, peeled and finely chopped)
• 200 g Veal (cut into cubes)
• 2 pièces Tomatoes (peeled and blended)
• 1.5 branche Celery stalk (chopped)
• 1 cuillère à café Ground ginger (ground)
• 1 cuillère à café Ground turmeric (ground)
• 0.5 cuillère à café Salt (to taste)
• 0.25 cuillère à café Black pepper (to taste)
• 2 cuillères à soupe Fresh parsley (chopped, added at the end of cooking)
• 2 cuillères à soupe Fresh cilantro (chopped, added at the end of cooking)
• 1 pièce Carrot (peeled and diced)
• 1.75 L Boiling water (preferably boiled before adding)
• 150 g Tomato purée (or 1 tablespoon tomato concentrate)
• 200 g Bird's tongue pasta (small pasta shaped like bird's tongues)

Instructions

1. Ingredient preparation

   Finely chop the onion, cut the celery, carrot and herbs. Blend the peeled tomatoes.

   Time: PT10M

2. Sauté the onion

   Heat the olive oil in the pot over medium heat, add the chopped onion and sauté for 2‑3 minutes until it becomes translucent.

   Time: PT3M

   Temperature: 180°C

3. Sauté the meat

   Add the veal cubes, brown for 3 minutes while stirring regularly.

   Time: PT3M

   Temperature: 180°C

4. Incorporate the tomatoes and spices

   Pour in the blended tomatoes, chopped celery, ginger, turmeric, salt and pepper. Stir, cover and let simmer for 2 minutes.

   Time: PT2M

   Temperature: 180°C

5. Add the carrot

   Add the diced carrot, stir and sauté for 2 minutes.

   Time: PT2M

   Temperature: 180°C

6. Cooking the broth

   Pour in 1.75 L of boiling water, add the tomato purée (or the concentrate). Bring to a boil, cover and cook for 12 minutes.

   Time: PT12M

   Temperature: 100°C

7. Cooking the bird's tongue pasta

   Add the bird's tongue pasta, cover and cook for 12 minutes until tender.

   Time: PT12M

   Temperature: 100°C

8. Finishing with herbs

   Stir in the chopped parsley and cilantro, mix for 1 minute off the heat.

   Time: PT1M

9. Serving

   Serve the CHBA piping hot, accompanied by bricks or mini b’bet.

   Time: PT0M

Nutrition Facts

Calories

340

Protein

15 g

Carbohydrates

39 g

Fat

10 g

Fiber

1.3 g

Ingredient Substitutions

• Instead of Olive oil: sunflower oil
• Instead of Onion: shallot
• Instead of Veal: chicken, lamb
• Instead of Tomatoes: canned tomatoes (400 g)
• Instead of Celery stalk: fennel
• Instead of Ground ginger: fresh grated ginger (½ teaspoon)
• Instead of Ground turmeric: curry powder
• Instead of Salt: sea salt
• Instead of Fresh parsley: cilantro
• Instead of Fresh cilantro: parsley
• Instead of Carrot: sweet potato
• Instead of Boiling water: vegetable broth
• Instead of Tomato purée: tomato concentrate
• Instead of Bird's tongue pasta: orzo, small pasta

Equipment Needed

• Pot
• Chef's knife
• Cutting board
• Immersion blender or regular blender
• Wooden spoon
• Ladle (optional)
• Herb bowl (optional)
• Measuring spoons

Critical Steps — Do Not Skip

• Sauté the onion until translucent
• Sauté the veal to brown it
• Bring the broth to a boil and let simmer
• Cook the bird's tongue pasta until tender

Chef Tips from the Video

• Use quality veal or substitute with chicken for a lighter version.
• Lightly toast the spices (ginger, turmeric) before adding to intensify the aromas.
• Serve with a drizzle of extra virgin olive oil and a lemon wedge for a fresh touch.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 days in the fridge.

Freezer: Can be frozen for 2 months; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the broth and keep it refrigerated; add the pasta just before serving.
• Fresh herbs can be chopped ahead of time and stored in a small airtight container.