Harira (Lamb, Lentil and Chickpea Soup)

Harira is the traditional meal eaten to break the fast during Ramadan; it is usually served with dates, figs and special sweets called chabakiya. A Moroccan proverb says that if someone tells you the Harira is cold, tell him to put his hand in it.

Broth:
500g of lamb cut in large pieces
1 small onion, minced
1/4 head of cabbage cut in largish pieces
1 C chickpeas soaked overnight (or from a can)
1/3 C lentils
1.5 Litres water
60 mL olive oil
4 tabs fresh parsley, minced
6-7 strands of saffron (soaked in a few tablespoons of hot water)
1/2 - 1 t pepper
2/3 teaspoons ginger
1 cube of chicken bouillon
salt
1/2 lemon

Cook the lentils in slated water, when soft drain the water, and squeeze the juice of half a lemon over them.
Cook the rest of the ingredients, in a soup pot over a low heat for 50- 60 minutes until the chickpeas and meat is cooked.

Additional ingredients:
60g rice
60g angel hair pasta, broken up
800g crushed tinned tomatoes
3 Tabs flour
4 Tablespoons fresh coriander, minced
salt

Method
Add the tomatoes to the broth and cook for 10 minutes. Mix the flour with a little water to form a paste, add to the soup, and stir continuously to avoid lumps. Bring the soup to a boil, add the pasta, rice, coriander and salt, simmer for a further 10 - 15 minutes, stirring occasionally. Add the lentils, cook for further 5 minutes.