My Best Moroccan Chorba

Add the oil to a stew pot and have medium hot when meat and vegetables are ready. Don't heavily brown anything though. Peel and cut the vegetables into little pieces(except tomatoes), put them inside a stew pot ,add the meat cut in little pieces, the garlic, plus the vegetables with parsley (tie parsley into a folded bundle using a stem or kitchen string. Here, someone always eats what remains of the bundle),crushed onion (grated or very finely minced),oil salt, pepper and turmeric. Add 2 ltres of water, put the pot on until boiling. Remove the tomato cores, wash them and plunge them for 30 seconds into boiling water before peeling them, crush the pulp with a fork in a bowl or on a plate, put the tomatoes in the pot and mix. Cover and leave it cook on a medium fire for 60 minutes. 10 minutes before serving, break pasta into one quarter inch pieces and throw vermecilli in rain (scatter). Stir and cover the pot by three quarters and leave it to cook. Serve as soon as it is cooked. Pasta is done. Please do not cook your Moroccan dishes with pasta al dente; al just isn't to be found. We think that he left for America!