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
- lamb meat: 1 pound (cubed)
- ground turmeric: 1 tsp
- ½ teaspoons ground black pepper: 1 piece
- ground cinnamon: 1 tsp
- ground ginger: 0.25 tsp
- ground cayenne pepper: 0.25 tsp
- margarine: 2 Tbsp
- celery: 0.75 cup (chopped)
- onion: 1 piece (chopped)
- red onion: 1 piece (chopped)
- fresh cilantro: 0.5 cup (chopped)
- tomatoes: 1 can (29 ounce can, diced)
- water: 7 cups
- green lentils: 0.75 cup
- garbanzo beans: 1 can (15 ounce can, drained)
- ounces vermicelli pasta: 4 piece
- eggs: 2 piece (beaten)
- lemon: 1 piece (juiced)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
