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1/3 c Flour
1/3 c Chick peas
1/3 c Lentils Soak overnight
1/2 lb Lean lamb or beef diced
2 Large onions, chopped
1/4 ts Saffron (see box below to order spices)
2 tb Paprika
1 tb Ras el Hanout
1 ts cinnamon
1 tb Butter
2 tb Sea Salt
1/2 ts white or black Pepper
1/2 c Dried broad beans
1 1/2 lb Tomatoes (chopped)
1 Bunch parsley (finely chopped)
1 Bunch fresh coriander (finely chopped)
1 Bunch fresh celery (finely chopped)
1/3 c Rice
1 Lemon
1/3 c flour in 1 c water;
Brown in lightly oil deep pan lamb, onions, saffron and paprika .. and all the
spices. (increase or decrease according to taste). Add 6 cups of water, butter,
salt, pepper, chick peas, parsley, coriander, celery. Covered for 2 hours over
medium heat.
20 mins. before serving, blend with one cup of water the tomatoes, parsley,
coriander then add to the sauce pan. Add vermicelli. When the vermicelli is
cooked, add 1 T butter and lemon juice. Soup should be elevate; so add water
or flour thickening if it is not. *Note: Lentils may be substituted for chick
peas; meat can be chicken; yeast may be used in place of flour and water if
the mixture was not made night before; rice may be substituted for vermicelli.
A soup served each night at sundown to break the Ramadan Fast.
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