Morocco
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Ingredients (12)
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Method
Cook the meat in water with the onion, celery, parsley, coriander and spices.
Add the grated tomatoes, lentils and chickpeas and leave to cook.
Add the vermicelli near the end, together with the tedouira (flour slurry) to thicken the soup.
Serve hot with dates and lemon wedges; it is the essential Ramadan soup in Morocco.
