| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
|
6 |
Servings |
INGREDIENTS
| 1 |
c |
Dried chick-peas; (garbanzo beans), soaked overnight |
| 1 |
lb |
Stewing lamb; cut into cubes |
| 1/2 |
lb |
Chicken wings or giblets |
| 2 |
lg |
Onions; peeled and chopped |
| 2/3 |
c |
Brown lentils |
| 1 |
ts |
Turmeric |
| 1/2 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Paprika |
| 5 1/2 |
pt |
Water |
|
|
Salt and freshly ground black pepper |
| 1/2 |
c |
Rice |
| 1/4 |
c |
Chopped fresh cilantro |
| 1/4 |
c |
Chopped fresh flat-leaf parsley |
| 1 |
tb |
Finely chopped celery stalks |
| 1 |
lb |
Ripe tomatoes; peeled, seeded, and chopped |
| 2 |
ts |
Tomato paste |
| 1 |
|
Heaped tablespoon all-purpose flour |
| 2 |
|
Lemons |
INSTRUCTIONS
Drain the chick-peas and put them in a large soup pan with the lamb,
chicken, onions, and lentils. Add the turmeric, cinnamon, and paprika and
pour in 5 pints of the water. Add salt and pepper.
Bring to a boil, cover, and simmer gently for about 1 1/2 hours. Then add
the rice, cilantro, parsley, celery, tomatoes, and tomato paste. Cook for
another 20 minutes or until the rice is cooked.
Stir the remaining 1/2 pint water slowly into the flour to make a smooth
cream, then add this to the soup, stirring gently until the soup starts to
bubble again.
To serve, cut the lemons into quarters and serve on the side of the bowls
of hot soup.
NOTES : This is served at sunset to break the daily fast observed between
sunrise and sunset over the 30 days of Ramadan. Recipes vary from family to
family and from region to region and it can be made without the meat.
Recipe by: Recipes from Morocco, by M. MacKillop and M. Wortman
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam
Posvolsky <miriamp@pobox.com> on Dec 28, 1997
A Message from our Provider:
“God grant me the courage not to give up what I think is right even though I think it is hopeless. #Chester W. Nimitz”