gumbo soup (Mlokhia with Khlii)

Take in at night because of the damp night air. When dry, pound hard in a mortar (mehraz) and pass this powder through a silk sieve (chtato). Put in a closed bottle and keep in a dry place. Can be kept for a year.

Ingredients for 8 people :

* 3 litres (5 pts) of water * 1 soup-bowlful of dried, skinned kidney-beans

* 8 small whole onions * 2 heaped soupspoon ful of sweet pepper (paprika) mixed with hot

* pepper (chilli) according to taste * 1 heaped soupspoon ful of gumbo powder

* 2 small pieces of khlii (about 200 g - 7 oz) *  soupspoon ful of khlii fat * salt

Preparation: 

Cook all these ingredients in a covered saucepan with 3 litres (5 pts) of water. When it starts to boil, take out the pieces of khlii and put on one side. Take the saucepan off the heat as soon as the kidney-beans and onions are cooked and after having checked the seasoning. Cut the khlii into small pieces - and put back into the saucepan to re-heat.

This dish is eaten with Moroccan bread cooked the day before, cut into pieces and dipped in the boiling hot soup.When it is cooked, if the kidney beans have absorbed too much water and the soup is rather, thick, add a little more water.