INGREDIENTS

INSTRUCTIONS

Soak overnight  1/3 c flour in 1 c water; 1/2 c chick peas in water to
cover Brown in lightly oil deep pan lamb, onions, saffron and paprika
(increase or decrease according to taste). Add 6 cups of water, soup bones,
butter, salt, pepper, pre=soaked chick peas with skins popped off and
discafrded, and the dried broad beans which have been washed and cleaned.
Simmer, covered, for 2 hours or more. 20 mins. before serving, put through
a food mill into the soup pan (or blend with one cup of water) the
tomatoes, parsley, corinader & the flour and water paste. Add 3 cups of
water, and when it returns to boil, add the vermicelli. When the vermicelli
is cooked, add 1 T butter and lemon juice (or serve a wedge of lemon with
each bowl to be squeezed on the soup at the tatle). the soup should be
elvety; so add water or flour thickening if it is not. *Note: Lentils may
be substituted for chick peas; meat can be chicken; yearst 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 from COOKING IN MOROCCO by the
American Women's Association of Rabat.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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