Moroccan soup

The soup is Moroccan soup. Although the origin is Moroccan, it has spread throughout the world

Arab and became a favorite, especially in the month of Ramadan.


1/2 kg cubes free of bone and fat
1 teaspoon aram
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
1/4 teaspoon ginger powder
1/4 teaspoon ground hot red pepper
2 tablespoons of butter or butter
Arbus Cup 4/3
1 bulb, minced
1 red onion chopped
1/2 cup chopped green coriander
5 medium sized tomatoes
7 Water Cup
3/4 cup of green lentils
pack of chickpeas (375 g), strainer of water
100 grams spaghetti spicy sticks like noodles
Eggs 2
lemon juice


  1. In large part, the meat is placed with cream, black pepper, cinnamon, ginger and pepper
    Red, obese, celery, onions, coriander and stir together on low heat every now and then
    For 5 minutes. Peel the tomatoes, cut large cubes, add to the mixture and leave the saucepan on
    Quiet fire for 15 minutes.
  2. Add water and lentils to the pot and boil until the mixture boils, after boiling the fire
    Cover the pot and leave the pot on low heat for two hours.
  3. Before the soup is finished in 10 minutes, raise the heat slightly to medium, add the beads
    Chickpeas and pasta are left on the fire for ten minutes. Add juice
    Lemon and eggs, leave the fire for two minutes to toast the eggs then lift the soup and offer.

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