Microsoft Word - Mediterranean 96 hour Course Recipe Book

CERTIFICATE IN MEDITERRANEAN CUISINE

NORTH AFRICAN RECIPE 6

CHORBA WITH BIRD TONGUES

2 Portions

Ingredients :

 300 g

Beef meat chopped



75 g

Celery sliced

 120 g

Roma tomato peeled and cut into brunoise

          

65 g 25 g 45 g 25 g

Tomato paste

Chopped Italian parsley

Chopped Garlic

Chopped Coriander

 100 g

Capsicum peeled and brunoised

3 g 3 g 1 g 8 g

Turmeric

Cumin powder Hot chili powder Sweet paprika Bird tongue pasta

50 g

2 g 3 g

Whole black peppercorns

Tawel Karouia spices * see recipe attached*

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