Rating: 4.5 stars 4.5
151 Ratings
  • 5 star values: 102
  • 4 star values: 38
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 1

This is the soup that Moroccans traditionally use to break the fast every night of Ramadan. Season with salt, pepper, mint leaves and cinnamon to taste.

Recipe Summary

prep:
15 mins
cook:
2 hrs 30 mins
total:
2 hrs 45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, butter, celery, onion, and cilantro into a large soup pot over a low heat. Stir frequently for 5 minutes. Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes.

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  • Pour tomato juice, 7 cups water, and the lentils into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours.

  • About 10 minutes before serving turn the heat to medium-high, place chickpeas and noodles into the soup, let cook about 10 minutes (until noodles are al dente). Stir in lemon and eggs, let eggs cook 1 minute.

Nutrition Facts

467 calories; protein 29.4g; carbohydrates 50g; fat 16.7g; cholesterol 116.4mg; sodium 593.8mg. Full Nutrition
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