Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 oz Lean lamb
1 oz Butter
1 md Onion; chopped
1 tb Parsley; chopped
2 ts Sweet paprika
1 ts Powdered saffron
Salt
Black pepper;freshly ground
3 l Water
50 g Chick-peas; soaked overnight
50 g Brown lentils
2/3 kg Tomatoes
6 tb Lemon juice
50 g Rice
50 g Flour
1 Egg

Cut the lamb into 1/2-inch cubes. Blanch the tomatoes, peel and chop
finely or puree them. Put the meat into a large saucepan with the
butter, onion, parsley, paprika, saffron and salt and pepper to
taste. Cook gently, stirring frequently, for 5 minutes. Add the
water, chick-peas, lentils, tomatoes and lemon juice. Cover the pan
and cook for 1 1/2 hours. Add the rice and cook for 15 to 20 minutes,
or until the rice is cooked. Meanwhile, put the flour into a bowl and
slowly add cold water until you have a thin paste the consistency of
single cream. Stir the flour mixture into the pan and cook for a
further 15 minutes. Break open one end of the egg, hold it above the
soup and let it drop slowly into the soup, stirring constantly. Pour
the soup into a heated serving dish and serve immediately.

"This rich Moroccan soup, especially prepare and eaten during
Ramadan, is usually served accompanied by dates."

Source: Jane Grigson (ed.): The World Atlas of Food. A Gourmet's
Guide to the Great Regional Dishes of the World. Mitchell Beazley
Publishers 1974. This edition: Spring Books, London 1988. ISBN 0 600
55929 7. Typed by Heiko Ebeling.
Submitted By HEIKO EBELING On 07-01-95

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