Comments on: Tangier White Bean and Kale Soup: Poteje Tangirois

By: Kit

Kit — Fri, 23 Apr 2010 17:50:34 +0000

This looks like just what I want to do with the beans I soaked and cooked the other night for a bean soup. Love the sound of all your research into food and flavours.

By: Roxanne

Roxanne — Thu, 29 Nov 2007 21:27:18 +0000

I’ll be making this next week on my next night off from work. I LOVE greens in soups. The other day I made a minestrone using my recently made turkey stock (from my Thanksgiving turkey scraps and bones), with white beans, chickpeas, whole wheat rigatoni, and kale (lots of kale!). It was one of the best things I’ve made in a very long time. I love to cook soups and strews because while I can kinda follow along with a recipe, I still have room to do what I want with it. This soup sounds warming, soothing, and hearty enough to stand up to cold weather.

I very much want to make the Persian style pomegranate & lamb stew you wrote about a few weeks ago. I just need to get myself over to the Savory Spice shop to pick up some pomegranate molasses .

Speaking of the Savory Spice Shop. They sell a very good spice blend for Harissa that is very fresh, aromatic, and just plain darn good. The blend uses chilies native to the North African kitchen, and it is very hot, so a little goes a long way. I have made harissa with this blend using equal parts spice mix and olive oil, to which I’ve added lemon zest and lemon juice. It’s fantastic, and it also makes a very nice marinade for beef and lamb.

Ooohhh, speaking of a harissa marinade. For this soup, marinading the beef in harissa before browning would make this soup outstanding.

By: Neohippie

Neohippie — Wed, 28 Nov 2007 22:37:00 +0000

This has got to be at least the third time when I’ve been puzzled on what to have for dinner, have looked on your blog, and found a recipe where I have all the ingredients! I even just got a big bunch of greens (chard AND kale!) in my SCA delivery today.

I love synchronicity.

By: Amy

Amy — Wed, 28 Nov 2007 12:21:36 +0000

Mmm. This looks very similar to one of the best beef and bean soups I’ve ever eaten, from a Yemenite hole-in-the-wall in the Carmel market in Tel Aviv. That one had the same deep cumin underlayer, plus sweetness from cinnamon (and orange peel).

BTW, I made your Sephardic Matzoh Ball soup last night–it was a huge hit, particularly with the teen boys.