Moroccan Soup for Ramadan

Ingredients

• 50 g dried chickpeas
• 300 g lamb meat (from the shank)
• 1 onion
• 50 g dried yellow lentils
• 0.5 tsp turmeric
• 0.25 tsp cinnamon powder
• 0.25 tsp Ginger powder
• 0.25 tsp saffron powder
• 0.25 tsp pepper (freshly ground)
• 1 tsp Paprika powder (sweet)
• salt to taste
• 2 tbsp ghee (or clarified butter)
• 50 g rice
• 1 tsp dry yeast
• 1 tbsp finely chopped parsley
• 1 tbsp chopped coriander
• 2 large tomatoes
• 1 lemon

Instructions

1. 1.

   Soak chickpeas in water overnight. Drain and simmer covered with fresh water over low heat for about 1½ hours. Meanwhile, wash lamb meat, cut into bite‑sized pieces, and place in a pot. Peel and dice the onion. Rinse lentils under cold running water, drain briefly, and add everything to the meat.

2. 2.

   Add spices, 1 tsp salt, and 1 tbsp ghee; pour in 1¼ l water, bring to a boil, then cover and simmer gently for about an hour.

3. 3.

   Wash rice under running water, drain, and cook with 500 ml water and 1 tbsp ghee over low heat covered for about 20 minutes. Drain the rice, reserving the cooking liquid.

4. 4.

   Drain chickpeas, let them dry slightly. Add rice and chickpeas to the soup. Stir the yeast into the rice water, then mix in the herbs.

5. 5.

   Briefly blanch tomatoes, peel, quarter, deseed, finely chop, and add to the soup. Simmer gently for another 5 minutes, taste, and serve with lemon wedges.