Harira – Ramadan Soup

Name: Harira – Ramadan Soup
Ingredients: 2 onions, finely chopped; 1 cup of fava beans, soaked and drained; 1 cup of chick peas; 1 cup of lentils (optional); 10 vine tomatoes, peeled seeded and grated or chopped finely.; ½ pound of beef, preferably diced fillet; 2 tablespoons of olive oil; 1 litre of water; 1 cup of water flower mixture (1 tables spoon of plain flower dissolved in a cup of water); 1 teaspoon of ground Tumeric; 2 teaspoons of ground ginger; 1 teaspoon pepper; 1 teaspoon of ground cinnamon; Handful of flat-leaf parsley; Small handful of cilantro; Small handful of lovage (optional); ½ cup of rice or crushed vermicelli; Salt

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Chop the cilantro and flat-leaf parsley and grind in pestle and mortar and release the flavours.

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Cooking tools:

Mortar and pestle
Grater
Chef's knife
Cutting board
Saucepan
Stove
Colander
Measuring cup
Measuring spoon
Ladle
Mixing bowl
Serving bowl
Spoon

Ingredients

2 onions, finely chopped
1 cup of fava beans, soaked and drained
1 cup of chick peas
1 cup of lentils (optional)
10 vine tomatoes, peeled seeded and grated or chopped finely.
½ pound of beef, preferably diced fillet
2 tablespoons of olive oil
1 litre of water
1 cup of water flower mixture (1 tables spoon of plain flower dissolved in a cup of water)
1 teaspoon of ground Tumeric
2 teaspoons of ground ginger
1 teaspoon pepper
1 teaspoon of ground cinnamon
Handful of flat-leaf parsley
Small handful of cilantro
Small handful of lovage (optional)
½ cup of rice or crushed vermicelli
Salt