Moroccan Soup for Ramadan
- 50 grams dried chickpeas
- 300 grams lamb (from the leg)
- 1 onion
- 50 grams dried yellow Lentils
- ½ teaspoon Turmeric
- ¼ teaspoon Ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground saffron
- ¼ teaspoon freshly ground peppers
- 1 teaspoon ground paprika (sweet)
- 2 tablespoons Ghee
- 50 grams Rice
- 1 teaspoon Dry yeast
- 1 tablespoon finely chopped parsley
- 1 tablespoon chopped cilantro
- 2 tomatoes
- 1 lemon
Soak the chickpeas overnight in water. Drain, and in a covered pot with fresh water, cook them about 1.5 hours over low heat. Meanwhile, rinse the lamb, pat dry, and cut into bite-size pieces. Place in a pot. Peel and dice the onion. Rinse lentils in a colander under cold running water. Add to meat.
Sauté the spices with 1 teaspoon salt in 1 tablespoon of clarified butter. Add 1 1/4 liters (approximately 6 cups) of water and bring to a boil. Add to meat pot, cover, and gently simmer about 1 hour.
Rinse rice in a sieve under running water, drain, and cook covered with 500 ml (approximately 2 cups) of water and 1 tablespoon of clarified butter over low heat for about 20 minutes. Drain the rice, taking care to reserve the liquid.
Drain the chickpeas. Add rice and chickpeas to the soup. Dissolve the yeast in the rice water and stir into the soup along with the chopped herbs.
Blanch the tomatoes for a few seconds. Peel, quarter, remove seeds, and dice tomatoes, then add to the soup. Gently simmer the soup for about 5 minutes more. Serve with lemon wedges.