Algerian Classic Spiced Soup Herira

• FOR THE CHAMIRA
• 4 tablespoons flour
• 1/2 cup water
• 2 teaspoons white vinegar
• FOR THE SOUP
• 4 tablespoons corn oil
• 2 lbs boneless leg of lamb, cut into 1 inch cubes or 2 1/2 lbs chicken parts, leg, thigh, breast
• 1 medium onion, chopped (1/2 cup)
• 2 ripe tomatoes, chopped (1 pound)
• 10 sprigs fresh coriander, chopped
• 6 sprigs flat leaf parsley, chopped
• 4 celery ribs, strings removed and sliced
• 1 teaspoon salt (to taste)
• 1/4 teaspoon black pepper
• 1 teaspoon ground caraway seed (divided)
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon hot red chili powder
• 1/2 teaspoon saffron, stamens or 1/2 teaspoon turmeric
• 1/2 teaspoon ground aniseed
• 7 cups water
• 1 cup dried garbanzo beans, soaked overnight in water and drained
• 1/4 cup brown lentils, soaked overnight in water and drained
• 2 tablespoons tomato paste
• 1/4 cup rice, well rinsed or 4 ounces angel hair vermicelli
• lemon wedge, for serving

1. PREPARE THE CHAMIRA: Mix the flour and vinegar together: Cover the bowl and let stand in a warm place in the kitchen overnight or longer to ferment. Add to the soup toward the end of the cooking process.
2. PREPARE THE SOUP: Pout the oil, lamb and onion in a large pan and stir fry over low heat for 5 minutes to change the color.
3. Add the tomatoes, coriander, parsley, celery, salt, pepper, 1/2 teaspoon caraway, cinnamon, chili powder, saffron and anise and mix well. Add the water and bring to a boil. Add the chick peas and lentils and cover the pan. Simmer over low heat for 1 1/2 hours.
4. Add the tomato paste, rice and chamira and stir frequently for 15 minutes so that the chamira does not stick to the pan. Add the balance of the caraway (1/2 teaspoon) and remove the soup from the heat.
5. Serve warm with lemon wedges and squeeze as much juice into the soup as desired.
6. Serves 8 as a first course.
7. The Great Book of Couscous.

chamira, flour, water, white vinegar, corn oil, lamb, onion, tomatoes, coriander, flat leaf parsley, celery, salt, black pepper, ground caraway, ground cinnamon, hot red chili powder, saffron, ground aniseed, water, garbanzo beans, brown lentils, tomato paste, rice, lemon

Taken from www.food.com/recipe/algerian-classic-spiced-soup-herira-305102 (may not work)