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Soupe d'Illane (Ilan Soup)
Soupe d'Illane (Ilan Soup) is a traditional Moroccan recipe for a classic soup of large-grained millet (ilan) and aniseeds cooked in a home-made vegetable and lamb bone stock that's finished with evaporated milk and which is typically served during Ramadan. The full recipe is presented here and I hope you enjoy this classic Moroccan version of: Ilan Soup (Soupe d'Illane).
prep time
20 minutes
cook time
185 minutes
Total Time:
205 minutes
Serves:
4
Rating: 
Tags : Spice RecipesLamb RecipesVegetable RecipesMilk RecipesMorocco Recipes
Ilan is a large-grained variety of millet that is flavoured with aniseed in this traditional Moroccan soup. This is one of the traditional soups served during Ramadan.
Ingredients:
500g Ilan (large-grained millet)
1 tsp
aniseeds
1 large onion, peeled and chopped
4 lamb bones (leg bones are best)
2 carrots, scraped and chopped
1 leek, washed and chopped
1 garlic clove, chopped
1 sprig of fresh thyme
1
bayleaf
1 small tin of evaporated milk
salt and freshly-ground black pepper, to taste
Method:
Combine the lamb bones, onion, carrots, leeks and garlic in a pan with the thyme, bayleaf and garlic. Season to taste with salt and black pepper then pour over 2l of water. Bring to a simmer, cover, and cook for 90 minutes.
Strain the resultant stock into a clean pan then add the ilan and aniseeds. Bring back to a simmer and cook, stirring constantly, for 90 minutes. Stir in the condensed milk and cook for 5 minutes more (do not boil).
Remove the bones and between six warmed soup bowls. Serve immediately.
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