Way to prepare Moroccan soup :
Ingredients :
Half a kilo lamb cut into small pieces
A kilo and a half tomato red ground in a blender
Two cups of soaked chickpeas
Three large tablespoons of lentils
A handful fill the palms of the hands together coriander and celery, finely Mvromen
Chopped onion
Cup of thin vermicelli
A small can of tomato Center
Two tablespoons margarine
salt
Abzar teaspoon (black pepper)
Ginger large spoon
Audin of cinnamon
Oil Cup
Liters of hot water
White flour to focus soup
In a pressure cooker put the meat section, add the chickpeas, tomatoes and ground coriander and celery and onions, lentils and vegetable oil and salt netball Alabzar and ginger
Then the water and then we close the pot for half an hour starting from hearing the siren pressure cooker
After that create white flour with a little cold water until thick liquid be free from flour granules
Hedda then add the mixture to the saucepan, stirring constantly with a wooden spoon will become a heavy soup somewhat thanks to the flour and stir constantly for five minutes on the fire
And in the end we add margarine and tomatoes Center and vermicelli and eggs
And continue cooking and stirring for a period of ten minutes of calories be ready to eat
