Harira (Moroccan Soup)

• 1/4 cup dried chickpeas
• 1/4 cup dried broad beans (favas)
• 1/4 Lb. lamb shoulder or leg, cut into small cubes
• 1 medium onion, chopped
• 1 pinch saffron
• 1/4 cup extra virgin olive oil
• 1/3 cup ea. finely chopped parsley, cilantro and celery
• 2-3 tablespoons tomato paste
• 1 teaspoon ground cinnamon
• 2 quarts water
• 1/2 cup flour, dissolved in 1 cup of sugared warm water with a packet of yeast
• 1/2 tablespoon Salt
• 1-1/2 teaspoons pepper
• 1/4 cup vermicelli noodles, broken up
• 1 egg beaten in the juice of one lemon
• 1-3 lemons, wedged for squeezing on top

1. The day before, soak the legumes.
2. Saute the lamb and onions with the saffron over high heat until lamb is seared and onions are transparent.
3. While the lamb and onions are cooking, mix the flour, water and yeast, cover and set in a warm place.
4. Drain the legumes and add to the pot along with the water, tomato sauce, cinnamon, salt, pepper and fresh herbs. Simmer over low heat for about 40 minutes, then add the pasta.
5. Simmer for an additional 15 minutes, then add the flour mixture.
6. Continue simmering until any flour scum has disappeared and the mixture has thickened slightly.
7. Slowly pour in the egg/lemon mixture over a fork to create an egg drop effect. Simmer until the egg has set.
8. Test for seasoning, then turn off the heat.
9. Serve while hot, with lemon wedges.

chickpeas, beans, lamb shoulder, onion, saffron, extra virgin olive oil, parsley, tomato paste, ground cinnamon, water, flour, salt, pepper, vermicelli noodles, egg, lemons

Taken from www.epicurious.com/recipes/member/views/harira-moroccan-soup-50112748 (may not work)