harira Richest Soup (morocco)

Ingredients 6 oz meat cut into 1″ cubes 1 large yellow onion, small diced 3 large stalks celery, small diced 2 large steak tomatoes, grated 1/2 cup dry lentils 1 – 16oz. can garbanzo beans 1 1/2 Tbsp Salt 1/2 to 1 tsp black pepper 1 tsp turmeric 1 1/2 tbsp canola oil 2 Tbsp chopped italian parsley 2 Tbsp + 1 Tbsp chopped cilantro 1 – 6oz can tomato paste 1/4 cup broken angel hair pasta 1/3 cup all purpose flour 1 Tbsp corn starch 4.5 quarts water + more as needed 1/4 tsp smen (aged/cured salted butter) 2 eggs, lightly beaten Directions Soak the lentils in slightly warm water. In a large pot, over medium high heat, place the oil then add the meat and the onions and sautee for about 10 min. Add the celery, salt, pepper, turmeric, grated tomato, parsley, and 2 Tbsp cilantro, stir to combine, add water, cover, and bring to a boil. Uncover, reduce the heat to medium low, and simmer for 10 min. Rinse and drain garbanzo beans and lentils, then add to the pot and continue simmering about 15 min or until the lentils are just about done, then add tomato paste diluted in some water and the angel hair, stir to prevent the pasta from sticking to each other. Meanwhile, mix the flour and corn starch with a little water to make a thin paste and set aside. When the pasta is al-dente, turn up the heat to medium high, add the flour paste, and stir constantly for about 2 min. Add the remaining of the cilantro, aged butter, then pour the eggs in slow stream stirring gently so not to break the eggs too much, cook for a minute, turn off the heat, and let it sit for about 10 min. Serve with madjoul dates or your favorite dried figs. Until next time, eat well, live well! Cheers :)