CHBA with bird's tongues
Recipe by Oum Arwa
A comforting Moroccan soup inspired by harira, made with bird's tongue-shaped pasta, veal, vegetables and fragrant spices. Served hot with bricks or mini b’bet.
MediumMoroccanServes 4
Printable version with shopping checklist
Source Video
14m
Prep
31m
Cook
10m
Cleanup
55m
Total
Cost Breakdown
Total cost:$7.12
Per serving:$1.78
Critical Success Points
- • 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
Safety Warnings
- • Be careful of hot oil when sautéing the onion.
- • Handle boiling water with care to avoid burns.
You Might Also Like
Similar recipes converted from YouTube cooking videos
Coq au Vin with Buttered Noodles, Crispy Bacon, and Mushroom Garnish
Main CourseFrenchMedium
Whipped Crumb Pumpkin Pudding
DessertAmericanMedium
Meatball Smash Burger (Meatball Sub in Burger Form)
Main CourseItalian‑AmericanMedium
Copycat Italian Herb and Cheese Sub Buns
BreadItalianMedium
Classic Italian Lasagna
Main CourseItalianMedium
Creamy Cajun Chicken Pasta
American (Cajun-inspired)Medium