Soup Moroccan
The soup is Moroccan Moroccan soup. Although the origin of the Moroccan origin, but it spread in the Arab world and became a favorite, especially in the month of Ramadan.
Ingredients
1/2 kilo cubes free of bone and fat
1 teaspoon turmeric
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
1/4 teaspoon ginger powder
1/4 teaspoon ground hot red pepper
2 tablespoons butter or butter
3/4 cup celery
1 onion, minced
1 red onion chopped
1/2 cup chopped green coriander
5 medium sized tomatoes
7 cups water
3/4 cup green lentils
cup of chickpea (375 g), strainer of water
100 grams spaghetti spicy sticks like noodles
2 eggs
lemon juice
The way
1. In a large amount, place the meat with turmeric, black pepper, cinnamon, ginger, red pepper, fat, celery, onions and coriander and stir together on low heat every now and then for 5 minutes. Peel the tomatoes, cut large cubes, add to the mixture and leave the pot on low heat for 15 minutes.
2. Add water and lentils to the pot and boil to boil the mixture, after boiling, set the fire and cover the pot and leave the pot on low heat for two hours.
3. Before the soup is over 10 minutes, heat up a bit to become medium. Add chickpeas and pasta and leave on fire for 10 minutes. Add lemon juice and eggs, leave the fire for two minutes to toast the eggs then lift the soup and offer.
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