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Moroccan Steel Cut Oat Soup

Moroccan Steel-Cut Oats Soup (Lahshou)

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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Servings

12 Servings

Ingredients

  • 8 cloves garlic
  • 1 bunch cilantro end stems cut off
  • 1 large bunch flat parsley stems and leaves
  • 1 large bunch mint leaves only
  • 3 quarts 12 cups water
  • 1 ½ cups steel-cut oats
  • ⅓ cup olive oil
  • ¼ cup ground fenugreek
  • 1 tablespoon turmeric
  • 3 tablespoons paprika
  • Good pinch red pepper flakes

Instructions

  • In a food processor, finely grind garlic, cilantro, parsley, and mint. 
  • Transfer the ground mixture to a heavy, wide-bottomed pot and add all remaining ingredients. 
  • Bring the mixture to a boil. Reduce the flame to medium, and cook, covered, for 20 minutes. Adjust the texture and seasonings.
  • Recipe originally published in JOY of KOSHER with Jamie Geller magazine Fall 2015. Subscribe Now.
  • Fall 2015 Magazine
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