| 1 | Soak overnight 1/3 c flour in 1 c water; ?c chick peas in water to cover brown in lightly oil deep pan lamb, onions, saffron and paprika (increase or decrease according to taste). |
| 2 | Add 6 cups of water, soup bones, butter, salt, pepper, pre=soaked chick peas with skins popped off and discafrded, and the dried broad beans which have been washed and cleaned. |
| 3 | Simmer, covered, for 2 hours or more. |
| 4 | 20 mins. |
| 5 | Before serving, put through a food mill into the soup pan (or blend with one cup of water) the tomatoes, parsley, corinader & the flour and water paste. |
| 6 | Add 3 cups of water, and when it returns to boil, add the vermicelli. |
| 7 | When the vermicelli is cooked, add 1 t butter and lemon juice (or serve a wedge of lemon with each bowl to be squeezed on the soup at the tatle). |
| 8 | The soup should be elvety; so add water or flour thickening if it is not. |
| 9 | *note: lentils may be substituted for chick peas; meat can be chicken; yearst may be used in place of flour and water if that mixture was not made night before; rice may be substituted for vermicelli. |
| 10 | A soup served each night at sundown to break the ramadan fast. |
| 11 | This receipe is from cooking in morocco by the american women"s association of rabat. |
