← Nouns Cooking · Moroccan

Ingredients

• 300 g Lamb (shoulder or leg), cut into small cubes
• 2 tbsp Olive oil
• 1 Onion, grated
• 1 tsp Paprika
• ¼ tsp ground cinnamon
• ½ tsp Black pepper
• 1 tsp Salt
• 2 Tomato, grated
• 1 tbsp Tomato purée (paste)
• 1 celery stick, finely diced
• 1 Carrot, finely diced
• 1 bunch Coriander (cilantro), chopped, divided
• 1.75 l Water
• 1 can chickpeas (400 g can), drained
• 100 g Orzo (lsan asfour, rice-shaped pasta)
• 1 tsp dried mint
• 1 tsp smen or ghee (optional)
• 1 Lemon, cut into wedges, to serve

Method

1. Heat the oil in a large pot over medium heat and stir in the lamb, onion, paprika, cinnamon, pepper and salt for 5 min.
2. Add the tomatoes, tomato paste, celery, carrot and half the coriander and cook for 3 min, stirring.
3. Pour in the water, bring to the boil, then cover and simmer for 45 min until the lamb is tender.
4. Add the chickpeas and orzo and simmer for 12–15 min, stirring often, until the pasta is soft and the soup slightly thickened.
5. Stir in the dried mint, the smen if using and the rest of the coriander. Serve with lemon wedges to squeeze over.

Tips

• Contains wheat (orzo). Rub the dried mint between your palms as you add it to wake up its aroma.
• Algerians break their fast with this soup, dates and bourek pastries.

Sources

Written in our own words after cross-checking these recipes:

Amour de Cuisine Cooking With Alia