Yield: 1 Servings
Measure | Ingredient |
---|---|
500 grams | (1 lb) meat; diced |
200 grams | (8 oz) chick peas (soaked overnight) |
100 grams | (4 oz) lentils |
100 grams | (4 oz) dry beans (soaked overnight) |
3 \N | Celery ribs; diced |
1 bunch | Coriander; (cilantro),chopped |
½ teaspoon | Saffron |
2 \N | Onions; chopped |
5 \N | Tomatoes; chopped |
100 grams | (4 oz) flour |
100 grams | (4 oz)fine vermicelli |
1 \N | Lemon ; juice of |
\N \N | Salt & pepper |
1 small | Glass oil |
Another recipe from "Moroccan Jewish Cooking" by Viviane & Nina Moryoussef...
Fry the onions & tomatoes in oil. Add the chickpeas, lentils, beans, celery, coriander, meat & saffron. Cook covered in 5 pints of water over medium heat for about 1 hour. Mix the flour smoothly with a glass of water & pour slowly into the soup, stirring with a wooden spoon. Add lemon juice, salt & pepper to taste. Pour in the vermicelli & simmer gently for 15 minutes more.
Posted to JEWISH-FOOD digest by "leah perez" <perezleah@...> on Nov 01, 1998, converted by MM_Buster v2.0l.