(a local Moroccan soup)
Here is one of my H'rira or Harira recipes.
I'm going to send you a light form of it from El Kelaa Des Sraghna, Beni Mellal and Marrakech.
By Moulay Ali El Bouanani
Ingredients (for 4 people)
1 cup of lentils
1 cup of dried peeled fava beans/ broad beans (ful)
1 1/2 cup of white flour
1/2 cup oil
1/2 cup vermicelli (chaa'ria fine)
2 tablespoons of tomato paste
1/2 kilo (1 pound) of plum tomatoes peeled You can get these in tins /cans
1 large to medium large onion
1 bunch of fresh coriander (cilantro for Americans somtimes they also call it Chinese parsley) In arabic kusbur.
1 bunch (small) of parsley
1 or two sticks of celery
1 1/2 litres of water (remember that as the pot is boiling, the water evaporates so you need to put water as you go)
1/2 tea spoon black peper
1/2 tea spoon of cumin
1/2 tea spoon of curcuma (kharqoum) yellow root that is used a lot in Indian cuisine.
1 table spoon salt
2 cloves of garlic.
Let boil for 40 minutes. When your check peas are cooked it's time to add the vermicelli and mix the flour in a bowl with warm water til it's liquid and there are no lumps in the bowl.
Add some lemon juice and pour into the pot very slowly while stirring with a large spoon or any other wooden spoon.
You should have a thikkish soup (it must not be too thick nor too watery, if it is too watery, you may want to add some flour) add the egg.