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This appears to be an adaptation of B'sarra a Moroccan breakfast soup. It is usually served with a splash of olive oil on top and a pinch of cumin. Increase all the spices except paprika and drop in two thick slices of lemon while cooking. Remove lemon before blending or serving.

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Samir May 07, 2005

This is my new split pea soup favorite. As suggested by earlier reviewers, I more than doubled the spices (except for Paprika), put 2t salt , 1/3 lemon in with the rest of the ingredients and used turkey broth as the base. Absolutely tasty and different.

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RussianMama March 16, 2009

Thanks so much for this great recipe. Made it for my daughter-in-Law who is fairly picky and she R A V E D about it. Sue21 Spain

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susan thomas 21 June 19, 2004

I made this in the crockpot which worked reasonably well. I also found that more salt and spices would have been useful.

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Missy Wombat November 12, 2003

Easy to make, and a great combination of ingredients; I would definitely kick it up a notch or two to make it really Moroccan though. Salt is a must, double those spices, and if you're at all like me, add some of Emeril's Essence which goes very well here. (You can make that at home from his recipe)

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Tellok November 11, 2003
Moroccan Style Split Pea Soup