Prep 15 mins
Cook 2 hrs 30 mins
This is the soup that Moroccans traditionally use to break the fast every night of Ramadan. Season with salt, pepper, mint leaves and cinnamon to taste.
- 1 lb cubed lamb
- 1 teaspoon ground turmeric
- 1 1⁄2 teaspoons ground black pepper
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon ground cayenne pepper
- 2 tablespoons margarine
- 3⁄4 cup chopped celery
- 1 onion, chopped
- 1 red onion, chopped
- 1⁄2 cup chopped fresh cilantro
- 1 (29 ounce) can diced tomatoes
- 7 cups water
- 3⁄4 cup green lentil
- 1 (15 ounce) can garbanzo beans, drained
- 4 ounces vermicelli
- 2 eggs, beaten
- 1 lemon, juiced
- Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, butter, celery, onion, and cilantro into a large soup pot over a low heat. Stir frequently for 5 minutes. Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes.
- Pour tomato juice, 7 cups water, and the lentils into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours.
- About 10 minutes before serving turn the heat to medium-high, place garbanzo beans and noodles into the soup, let cook about 10 minutes (until noodles are al dente). Stir in lemon and eggs, let eggs cook 1 minute.