Yield: 4 servings
|½ cup||Dried chickpeas (garbanzo beans) or-|
|16 ounces||Can chickpeas|
|5 \N||To 6 cups water|
|½ pounds||Boneless lean lamb cubes|
|1 \N||Or more lamb bones (opt'l.)|
|4 \N||Chicken legs or thighs|
|2 cups||Chopped fresh tomatoes or same amount canned|
|1 cup||Chopped onions|
|½ cup||Chopped celery tops|
|¼ cup||Chopped fresh parsley|
|2 teaspoons||Minced fresh turmeric or rehydrated turmeric or-|
|1 teaspoon||Ground dried turmeric|
|1 teaspoon||Ground cinnamon|
|¾ cup||Orzo noodles or|
|1 \N||To 2 tb. lemon juice|
|⅛ \N||To 1/4 tsp. salt|
|1 \N||To 2 tsp. sugar|
Rinse and pick over dried chickpeas. Soak overnight in a large quantity of water. The following day, pour off the soaking liquid and place the chickpeas in a large kettle or stockpot. (Or boil chickpeas in water for 2 minutes, then let them soak for 1 hour.) Add 6 cups of water, cover the pot, and simmer about 60 to 90 minutes, or until tender. If you're using canned chickpeas, drain and rinse them and put them in the pot with 5 cups of water.
Add the lamb, bones, chicken, vegetables and spices. Cover the pot and bring the liquid to a boil over high heat. Reduce heat and simmer for about an hour. Add the noodles or rice and cook 15 to 20 minutes longer. Add the smaller amounts of lemon juice, sugar and salt, then taste for seasoning and add more as needed. Whip the flour and ½ cup water together until any lumps are dispersed, and stir the mixture into the soup. Heat to thicken, stirring constantly. Beat the egg slightly and stir it in. Heat just until the egg strands are cooked and serve immediately.
Carlson writes: "This spicy soup is enjoyed throughout the year in Morocco, but it is obligatory fare after a day of fasting during Ramadan."
From Cornelia Carlson's "Ancient, Pungent Turmeric" article in "The Herb Companion." Oct./Nov. 1994, Vol. 7, No. 1. Pp. 44, 47. Posted by Cathy Harned.
From: Cathy Harned Date: 09-26-94