Ingredients Jump to Instructions ↓

  1. 4 ounces Lean lamb

  2. 1 ounce Butter

  3. 1 medium Onion; chopped

  4. 1 tablespoon Parsley; chopped

  5. 2 teaspoons Sweet paprika

  6. 1 teaspoon Powdered saffron

  7. Salt

  8. Black pepper;freshly ground

  9. 3 litres Water

  10. 50 grams Chick-peas; soaked overnight

  11. 50 grams Brown lentils

  12. kilograms Tomatoes

  13. 6 tablespoons Lemon juice

  14. 50 grams Rice

  15. 50 grams Flour

  16. 1 Egg

Instructions Jump to Ingredients ↑

  1. Cut the lamb into ½-inch cubes. Blanch the tomatoes, peel and chop finely or puree them. Put the meat into a large saucepan with the butter, onion, parsley, paprika, saffron and salt and pepper to taste. Cook gently, stirring frequently, for 5 minutes. Add the water, chick-peas, lentils, tomatoes and lemon juice. Cover the pan and cook for 1½ hours. Add the rice and cook for 15 to 20 minutes, or until the rice is cooked. Meanwhile, put the flour into a bowl and slowly add cold water until you have a thin paste the consistency of single cream. Stir the flour mixture into the pan and cook for a further 15 minutes. Break open one end of the egg, hold it above the soup and let it drop slowly into the soup, stirring constantly. Pour the soup into a heated serving dish and serve immediately.

  2. "This rich Moroccan soup, especially prepare and eaten during Ramadan, is usually served accompanied by dates." Source: Jane Grigson (ed.): The World Atlas of Food. A Gourmet's Guide to the Great Regional Dishes of the World. Mitchell Beazley Publishers 1974. This edition: Spring Books, London 1988. ISBN 0 600 55929 7. Typed by Heiko Ebeling.

  3. Submitted By HEIKO EBELING On 07-01-95


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