Ingredients
- 250g lamb, diced (any cut)
- 2 tbsp butter, or ghee
- 3/4 cup celery stalks and leaves, chopped
- 2 onions, chopped
- 1/2 cup mixed flat leaf parsley and coriander, chopped
- 2 cans Italian chopped tomatoes
- 3/4 cup French-style brown lentils, soaked overnight
- 1 cup chickpeas, soaked overnight (remove papery skins after soaking)
- 1 tsp ground turmeric
- 1 tsp black pepper
- 2 pieces cassia bark (or cinnamon quills)
- 1/2 tsp ras el hanout* (optional)
- 1/4 tsp ground ginger
- 1 heaped tbsp cornflour
- 1/4 cup fine noodles such as Lebanese shaariah, in small pieces
- 2 eggs, beaten with the juice of half a lemon
- salt and pepper
Method
Tables are set with dried fruits, breakfast crepes, such as beghrir, breads and special pastries, a calorie-and-vitamin-packed mixture called sellou, fruit juices, milk and bottomless pots of mint tea. Soups are always on the menu and range from the complex harira, to simple grain-based porridges flavoured with oil, milk and herbs.
Put the lamb, butter, celery, onion, parsley and coriander in a large saucepan and stir over a low heat for 5 minutes. Add the tomatoes and cook for 10-15 minutes.
Add 2 litres of water, the drained lentils, chickpeas and spices (except for the salt) and bring to a boil, then reduce heat and simmer for 2 hours.
When the chickpeas and lentils are tender, add the cornflour, stirred in cold water to a smooth paste.
When the soup has thickened slightly, add the noodles and simmer for 2 minutes more.
Lastly, stir in the lemon/egg mixture, just long enough for the eggs to form long strands.
Correct seasoning, adding salt and pepper to taste.
Serve in small bowls with lemon wedges and a side dish of dried figs and dates.
*Literally "top of the shop" it's a varying blend of a merchant's best spices. Available from Middle-Eastern food stores.
