Moroccan Soup a la Kalustyans

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Last Updated on June 6, 2015 by Chef Mireille

Kalustyans is ( East 28th & Lexington Ave) the best International market in NYC with foods from every country in the world – India to Turkey to Jamaica to Mexico. If you want to cook authentic International cuisine this is the place to shop.
They have Jamaican curry powder, as well as Sri Lankan, Indian and Singapore. They have grains from all over the world, including Masa Harina for making arepas and gram flour for Indian and Middle Eastern cooking. I don’t think there is any region NOT represented here.
They have now expanded making shopping here a much more pleasurable experience, not bumping into someone every 2 seconds.
You can find frozen jackfruit and drumstick (Indian vegetable) Many gourmet products are also available for the professional chef from blood orange puree to pink salt stones (pictured above).

Using products available at Kalustyans includiung an autumn soup mix of lentils, split peas and rice purchased here, I made a delicious Moroccan stew:
2 tablespoons oil
1 tablespoon garlic paste
1 tablespoon ginger paste
2 stalks celery chopped
1 red bell pepper chopped
1 pound chicken pieces
2 tablespoons Ras Al Hanout
8 ounces Soup Mix
2 bouillon cubes
2 cups frozen vegetables.
1 handful fresh coriander chopped fine
1 heaping tablespoon Harissa
In a large pot heat oil and add ginger and garlic paste. Saute for 1 minute. Add celery and pepper. Saute for 3-4 minutes. Add 12 cups water, bouillon cubes and soup mix. Bring to a boil. Reduce to a simmer and cook until tender, about 30 minutes.
Meanwhile season chicken liberally with Ras Al Hanout. Add chicken, vegetables and harissa and cook for 20 minutes or until chicken is cooked through. Stir in coriander and salt and pepper to taste.
Serve with warm pita bread!
This is great to bring to a potluck dinner!

Chef Mireille

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