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