Here’s a version of the simple and delicious soup that Morocco has become famous for. This traditional dish is the soup that in Morocco is used to break the fast every day during the Muslim holy month of Ramadan. Often served with dates and lemon this hearty soup is considered to be a meal in itself and is not served with other dishes.
I translated this recipe from a Moroccan site and while I’m sure the measurements are sound I have not yet made this myself.
- 9 ounces lamb or beef, cut into 1″ cubes
- 2 tbsp olive oil
- 1 onion, chopped
- 1 can chickpeas
- 6 cups water or lamb stock
- 1 cup red lentils
- 1 can stewed tomatoes
- 1 tbsp tomato paste
- 1 tsp ground cinnamon
- 1 red pepper, chopped
- ½ cup rice
- 10 sprigs fresh cilantro, chopped
- Heat about 2 tbsp oil and cook the meat until evenly browned; add the onion and cook until soft.
- Add the chickpeas, lentils, tomatoes, tomato paste, cinnamon, red pepper and water or stock. Simmer for 20 minutes.
- Add the rice and simmer for about 15-20 minutes until the rice and lentils are cooked.
- Stir in the coriander, add salt and pepper to taste.
- Serve with a squeeze of lemon juice, some dates or some sticky sweet Moroccan pastries.