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Moroccan soup
Ingredients
  • 8 oz. lamb, beef or chicken, diced
  • 3 tbsp vegetable or olive oil
  • several soup bones (optional)
  • 2 lbs soft, ripe tomatoes - (about 6 large)
  • 1 handful dry chickpeas, soaked and peeled
  • 2 handfuls dry green or brown lentils
  • 1 large onion, grated
  • 1 stalk celery (with leaves), chopped
  • 1 small bunch flat leaf parsley, finely chopped
  • 1 small bunch cilantro, finely chopped
  • 1 tbsp smen (optional)
  • 1 tbsp salt
  • 1 tbsp ginger
  • 1.5 tsp black pepper
  • 1 tsp ground cinnamon - optional; see notes
  • ½ tsp turmeric
  • 3 tbsp tomato paste - combined with 1 or 2 cups water
  • 3 tbsp uncooked rice OR broken vermicelli
  • 1 cup flour - combined with 2 cups water
  • lemon wedges and cilantro (optional) - for garnish
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