I enjoy this soup during the winter, unfortunately I only got my hands on a good recipe last week, but I decided to make it anyway. It’s a hearty soup, very nutritious and fulfilling and quite a famous soup in Morocco and the Arab world.
Recipe from Claudia Roden’s The New Book of Middle Eastern Food
Ingredients (for 5 people)
– 300g beef meat, cut into cubes
– 2 onions, roughly chopped
– 1/2 cup of chickpeas
– 5 cups water
– 2 tomatoes, peeled and roughly chopped
– 1/2 cup of lentils
– 3 Tbsp of tomato paste (or more, according to taste)
– 1 tsp pepper
– 1/2 tsp of ground ginger
– 2 Tbsp flour, dissolved in 1/2 cup of cold water
1. Put the meat, onions and chickpeas in a pot with the 3 cups of water. Bring to boil and then simmer on low heat for 1 hour and a half.
2. Add the tomatoes, lentils, tomato paste, pepper and ginger. Bring to boil again and then simmer for 15 minutes until the lentils are tender.
3. Add the salt and the flour in water and boil for ten minutes or so until the soup thickens well.
The soup is supposed to be thick, not watery or clear like broth. Enjoy hot as a meal with a few drops of squeezed lemon juice. It’s a quite rich soup with lots of nutrients and fiber.