Recipe by Sharon123
This is a recipe from the Sultan's Tent restarurant in Calgary, Canada. This spicy soup is a Moroccan favorite, eaten every day during Ramadan to break the daytime fast. UPDATE: I have made this, and adjusted the flour amounts. It's really good!
Top Review by Annacia
I'm so sorry to have to give this only one star and if this wasn't for the Zaar TAG game I wouldn't say anything. This recipe didn't work well for me at all. It was doing fine until until I reached the 1/2 flour (is that a mistake?) The 30 mins of simmer left very little liquid in the pot and the flour and water mix made it into nothing but a thick paste. I had to add almost 3 more cups of water to be able to cook the pasta and add a good amount of chicken soup base to try and cover the flour taste that ruined the soup. It covered all of the ginger and saffron....well, everything except the pepper and it kept sticking to the bottom of the pot. I would strongly suggest that a small amount of corn starch be used to thicken it a bit if thickening is desired.
- 5 -6 cups water
- 2 tablespoons parsley, chopped
- 2 tablespoons cilantro, chopped
- 1⁄2 cup onion, chopped fine
- 2 celery ribs, chopped fine
- 2 tablespoons olive oil
- 1 pinch salt
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon black pepper
- 1 pinch saffron
- 1 1⁄2 cups stewed tomatoes, pureed until smooth
- 1⁄2 cup cooked chickpeas
- 1⁄4 cup green lentil
- 1⁄4 cup flour, whisked with
- 1 1⁄2 cups water
- 1⁄2 cup thin egg noodles, broken into tiny pieces
- parsley, to garnish (optional)
- cilantro, to garnish (optional)
Directions See How It's Made
- Heat the onions, celery, parsley & spices in water over med-high heat in a medium saucepan. Boil 10 mins; add tomatoes, chick peas and lentils and simmer, uncovered, for 30 minutes.
- Add flour mixture to soup, stirring until thickened. Mix in broken noodles and cook 5 more minutes. Add more water, if thinner consistency is desired. Serve, garnishing with parsley and cilantro, if desired. Enjoy!