Friday, September 5, 2008


This recipe was not only a winner for its flavor and texture, but also its authenticity. Pat had this soup in Morocco, where it is traditionally served as the break for the Ramadan fast. A surprisingly velvety soup - the rich, silkiness of the broth are ideal for a winter's night, served with couscous and an assortment of Moroccan side dishes and salads. Even though this was a half recipe, it lasted us a while. It is also one of the recipes annoyingly cut-and-pasted throughout the web from recipe bots, along with all of the spelling and grammatical errors. We changed a couple things, but kept what we think is one of the most important parts: the flour, blended into the vegetables, added 20 minutes before the end of cooking.

serves 2 for three days, or 4-6 small servings
  • 1/4 lb lamb, diced
  • 1 large onion, chopped
  • 1/8 tsp saffron
  • 1 Tbl paprika
  • 4-5 c chicken stock (not broth)
  • 1 soup bone
  • 1/2 Tbl butter
  • 1 Tbl salt
  • 1/8 tsp pepper
  • 1/4 c chana dal (baby chickpeas)
  • 1/4 c dried fava beans, washed and dried
  • 2 1/2 Tbl all-purpose flour
  • 1/2 c water
  • 3/4 lb tomatoes
  • 1/2 bunch parsley
  • 1/2 bunch fresh coriander
  • 1/4 c cooked or canned chickpeas
  • 1 /2 Tbl butter
  • 3 Tbl vermicelli
  • 1 /2 lemon, juiced
  1. Brown the lamb, onion, saffron and paprika (to taste) in a deep pan.
  2. Add 3 cups of chicken stock, soup bone, butter, salt, pepper, chana dal, and the dried fava beans.
  3. Begin soaking flour in 1/2 c. water.
  4. Simmer, covered, for 2 hours or more (4 hours is ideal).
  5. 20 minutes before serving, put the tomatoes, parsley, coriander, and flour/water paste in a blender and add to the soup pan with the chickpeas.
  6. Add 1 1/2 cups of stock, and when it returns to boil, add the vermicelli.
  7. When the vermicelli is cooked, add butter and lemon juice.
  8. Serve each bowl with a wedge of lemon.
*Note: Lentils may be substituted for chick peas; meat can be chicken; yeast may be used in
place of flour and water if that mixture was not made night before; rice may be substituted for vermicelli.

A soup served each night at sundown to break the Ramadan Fast.
This receipe is altered from COOKING IN MOROCCO by the American Women's Association of Rabat.

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