Description
This is the soup that Moroccans traditionally use to break the fast every night of Ramadan. Season with salt, pepper, mint leaves and cinnamon to taste.
Ingredients
- 1 pound cubed lamb meat
- 1 teaspoon ground turmeric
- 1 ½ teaspoons ground black pepper
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cayenne pepper
- 2 tablespoons margarine
- ¾ cup chopped celery
- 1 onion, chopped
- 1 red onion, chopped
- ½ cup chopped fresh cilantro
- 1 (29 ounce) can diced tomatoes
- 7 cups water
- ¾ cup green lentils
- 1 (15 ounce) can garbanzo beans, drained
- 4 ounces vermicelli pasta
- 2 eggs, beaten
- 1 lemon, juiced
Instructions
- Place the lamb
- turmeric
- black pepper
- cinnamon
- ginger
- cayenne
- butter
- celery
- onion
- and cilantro into a large soup pot over a low heat. Stir frequently for 5 minutes. Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes.
- Pour tomato juice
- 7 cups water
- and the lentils into the pot. Bring the mixture to a boil
- then reduce the heat to simmer. Let soup simmer
- covered
- for 2 hours.
- About 10 minutes before serving turn the heat to medium-high
- place chickpeas and noodles into the soup
- let cook about 10 minutes (until noodles are al dente). Stir in lemon and eggs
- let eggs cook 1 minute.
Prep Time: 15 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 45 mins
Servings: 6