It is eaten every day at iftar, until someone has had enough!
1 lb (450 g) lamb and/or 1/2 lb (225 g) chicken (optional - can be vegetarian as well)
1 big onion, chopped
4 oz (100 g) brown lentils
turmeric, ground cinnamon, paprika (the recipe calls for 1/2 - 1 tsp, I generally use more)
4 pints (2.3 litre) water
1 lb (450 g) ripe tomatoes, peeled, seeded and chopped or mixed (I sometimes omit the fresh tomatoes, or use less)
2 tsp tomato paste
4 oz (100 g) chick peas ( if dried and softened in water over-night, put them in with the water)
a few handfuls of vermicelli
3 tbs fresh, chopped coriander
3 tbs fresh, chopped parsley
1 tbs chopped celery (use the leaves, or if you use the stalks, put them in with the onions)
salt & black pepper
Serve with lemon wedges to taste
- Soften the onion (and celery) in the oil on a low heat, add meat and brown.
- Add water, spices and tomato (if the lentils take long to cook, add them as well - some don't take longer than 30 or 40 minutes though, so it's better to add them later).
- Bring to the boil, lower the heat to a simmering and leave to cook for about one and a half hour (30 minutes if you make it vegetarian).
- Add vermicelli, stir and cook for another 10 minutes until the vermicelli is cooked.
- Whisk an egg and pop it into the soup and stir.
- Add salt and pepper to taste and turn off the heat. Add the herbs.