Harira, Moroccan soup

Al-Harira is the main dish in the Moroccan Ramadan table and they also make it in the rest
Normal days, served before the main dishes as an appetizing dish!!

Ingredients:

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1- A quarter kilo of sheep meat or any meet you love, cut into small cubes

2- 125 g lentils

3- 125 grams of dry chickpeas moisten in water for 12 hours and then remove the crust

4- Half cup chopped cabbage

5- Half cup of chopped Parsley

6- 1/2 cup of green cilantro (minced coriander)

7- Two medium onions are finely chopped

8- Half a kilo of chopped tomatoes in the electric mixer

7- 125 grams of very fine noodles

8- 125 grams of flour - flour - white flour is mixed in the electric mixer with

9- Water Cup

10- One quarter cup of table oil

11- Teaspoon of ghee

12- Teaspoon black pepper - black pepper

13- 1 Spoon of ginger

14- Half a teaspoon of cinnamon powder

15- 4 tablespoons tomato-canned tomato center

16- A tablespoon of salt and of course salt to taste

17- 4 liters of water

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The way:

Place a large volume of 8 liters above the fire.
Place a quarter cup of oil and add the meat, onion, parsley, coriander, cabbage and pepper
Black, ginger, cinnamon, salt with stirring course for no more than five minutes.
Add the tomatoes that have already been mixed in the blender and add to the chickpeas
Lentils, ghee and tomato center, then put water - 4 liters of water - and close the pressure cooker for an hour.
Then remove the lid and leave the pot over very low heat.

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Add the noodles and flour that has been mixed in the mixer and stir well.
Leave the pot over the fire for another half hour over low heat with continuous stirring of course.
Then remove it from the fire, it is hot, of course.

Bon Apetit