Ingredients:
1/3 Cup(s) Onions; finely diced
1/2 Cup(s) Chick peas
1/2 Pound(s) Lean lamb or beef diced
2 Large onions, chopped
1/4 Teaspoon(s) Saffron
2 Tablespoon(s) Northern beans
1 Soup bones
1 Tablespoon(s) Chanterelle mushrooms cleaned and diced
2 Tablespoon(s) Beef Bouillon; Instant
1/2 Teaspoon(s) Pepper
1/2 Cup(s) Dried broad beans
1 1/2 Pound(s) Tomatoes
1 Bunch parsley
1 Bunch fresh coriander
1/3 Cup(s) Rice
1 1/2" piece ginger
1/2 Cup(s) Lentils |
Directions: Soak overnight 1/3 c flour in 1 c water; 1/2 c chick peas in water to
cover Brown in lightly oil deep pan lamb, onions, saffron and paprika
(increase or decrease according to taste). Add 6 cups of water, soup bones,
butter, salt, pepper, pre=soaked chick peas with skins popped off and
discafrded, and the dried broad beans which have been washed and cleaned.
Simmer, covered, for 2 hours or more. 20 mins. before serving, put through
a food mill into the soup pan (or blend with one cup of water) the
tomatoes, parsley, corinader & the flour and water paste. Add 3 cups of
water, and when it returns to boil, add the vermicelli. When the vermicelli
is cooked, add 1 T butter and lemon juice (or serve a wedge of lemon with
each bowl to be squeezed on the soup at the tatle). the soup should be
elvety; so add water or flour thickening if it is not. *Note: Lentils may
be substituted for chick peas; meat can be chicken; yearst may be used in
place of flour and water if that mixture was not made night before; rice
may be substituted for vermicelli. A soup served each night at sundown to
break the Ramadan Fast. This receipe is from COOKING IN MOROCCO by the
American Women's Association of Rabat.
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