About
Morocco's iconic Ramadan soup, thick with lentils, chickpeas, tomato and tender meat, perfumed with celery and coriander and thickened with a flour tadouira, served to break the fast.
Ingredients
Lamb or beef, small cubes300 g
Brown or green lentils¾ cup
Chickpeas, cooked1 cup
Ripe tomatoes, grated6
Tomato paste2 tbsp
Onion, chopped1
Celery stalks with leaves, chopped2
Fresh coriander and parsley1 large bunch
Ground ginger1 tsp
Turmeric1 tsp
Ground cinnamon½ tsp
Plain flour½ cup
Vermicelli or broken spaghetti½ cup
Olive oil3 tbsp
Salt and pepperto taste
Lemon wedges, to serveto serve