Total Time
1hr 40mins
Prep 40 mins
Cook 1 hr

During the ninth month of their calendar, Muslims observe the ritual fast of Ramadan. For the entire month, they abstain from eating during the day; in the evening, they take small meals and visit with friends and family. This is a variation of the soup that is traditionally eaten to break the fast at the Ramadan meal. I am posting this recipe for world tour-2--Middle Eastern

Ingredients Nutrition


  1. Sprinkle the lamb with salt and black pepper. Heat oil in a large Dutch oven over high heat. Add lamb; cook 5 minutes or until browned, stirring occasionally. Add onion; cook 1 minute, stirring frequently.
  2. Stir in tomato paste; cook 1 minute, stirring frequently. Stir in water, chickpeas, cinnamon, and ground red pepper. Bring to a boil; reduce heat, and simmer 30 minutes.
  3. Stir in tomato, lentils, and bell pepper. Bring to a boil; reduce heat, and simmer 30 minutes or until lentils are tender. Stir in pasta, cilantro, and juice; cook 1 minute or until thoroughly heated.
  4. Yield: 4 servings (serving size: 1 1/4 cups).
Most Helpful

This is a lovely, thick meaty soup, absolutely perfect for a cold day. There's a lovely combination of flavours with this dish. I did add a few moe spices to it - coriander, cumin and a green chilli, but only because I'm a bit of a spice monkey! I served it with pitta bread, harissa paste and wedges of lemon

SugaredAlmond September 28, 2006