 |
Prep Time: 15 Minutes Cook Time: 150 Minutes |
Ready In: 165 Minutes Servings: 6 |
|
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 1/2 teaspoons ground black pepper |
1 teaspoon ground cinnamon |
1/4 teaspoon ground ginger |
1/4 teaspoon ground cayenne pepper |
2 tablespoons margarine |
3/4 cup chopped celery |
1 onion, chopped |
1 red onion, chopped |
1/2 cup chopped fresh cilantro |
1 (29 ounce) can diced tomatoes |
7 cups water |
3/4 cup green lentils |
1 (15 ounce) can garbanzo beans, drained |
4 ounces vermicelli pasta |
2 eggs, beaten |
1 lemon, juiced |
Directions:
1. 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.
2. 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.
3. 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.
|
|