Serves:

Ingredients:

1/3 c Flour
1 Lemon
1/3 c Rice
1 tb Butter
1 Bunch fresh coriander
1 Bunch parsley
1 1/2 lb Tomatoes
1/2 c Dried broad beans
1/2 ts Pepper
2 tb Salt
1 tb Butter
1 Soup bones
2 tb Paprika
1/4 ts Saffron
2 Large onions, chopped
1/2 lb Lean lamb or beef diced
1/2 c Chick peas
1/2 c Lentils

Method:

Soak overnight 1/3 c flour in 1 c water; 1/2 c chick peas in water to cover Brown in lightly oil deep pan lamb, onions, saffron and paprika (increase or decrease according to taste).
Add 6 cups of water, soup bones, butter, salt, pepper, pre=soaked chick peas with skins popped off and discafrded, and the dried broad beans which have been washed and cleaned.
Simmer, covered, for 2 hours or more.
20 mins.
before serving, put through a food mill into the soup pan (or blend with one cup of water) the tomatoes, parsley, corinader & the flour and water paste.
Add 3 cups of water, and when it returns to boil, add the vermicelli.
When the vermicelli is cooked, add 1 T butter and lemon juice (or serve a wedge of lemon with each bowl to be squeezed on the soup at the tatle).
the soup should be elvety; so add water or flour thickening if it is not.
*Note: Lentils may be substituted for chick peas; meat can be chicken; yearst may be used in place of flour and water if that mixture was not made night before; rice may be substituted for vermicelli.
A soup served each night at sundown to break the Ramadan Fast.
This receipe is from COOKING IN MOROCCO by the American Women's Association of Rabat.