| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Jewish | 1 | Servings | |
INGREDIENTS
| 500 | g | (1 lb) meat; diced |
| 200 | g | (8 oz) chick peas (soaked overnight) |
| 100 | g | (4 oz) lentils |
| 100 | g | (4 oz) dry beans (soaked overnight) |
| 3 | Celery ribs; diced | |
| 1 | bn | Coriander; (cilantro),chopped |
| 1/2 | ts | Saffron |
| 2 | Onions; chopped | |
| 5 | Tomatoes; chopped | |
| 100 | g | (4 oz) flour |
| 100 | g | (4 oz)fine vermicelli |
| 1 | Lemon ; juice of | |
| Salt & pepper | ||
| 1 | sm | Glass oil |
INSTRUCTIONS
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@hotmail.com> on Nov 01, 1998, converted by MM_Buster v2.0l.
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