Harira with rice or vermicelli and egg

Ingredients

• 1 onion, finely sliced
• 1 small bunch parsley, chopped
• 1 bunch fresh coriander, chopped
• 100 g dried chickpeas, soaked the day before and skinned, or tinned chickpeas
• ½ tsp turmeric
• ½ tsp ginger
• ½ tsp pepper
• 2 tsp salt
• 50 g flour and a little water for the binder
• 150 g meat of your choice, in small cubes
• A few celery stalks without leaves, finely sliced
• 50 g lentils, preferably red
• 1 to 2 tbsp olive oil
• ½ tsp smen (aged, salted butter), optional
• 2 l water
• 700 g tomatoes
• 1 tbsp tomato paste
• The juice of half a lemon, optional
• Rice or vermicelli
• Beaten eggs

Method

1. Put olive oil, onion, meat, parsley and celery into a casserole.
2. Add the lentils, chickpeas, the tomatoes with the tomato paste, the smen and the spices, and a pinch of cinnamon if you like.
3. Pour in 2 l water and cook covered until the chickpeas are tender.
4. For the binder, mix the flour with water until free of lumps, straining it if necessary.
5. Add rice or vermicelli to the soup and cook for a few minutes.
6. Add the binder little by little, stirring constantly, until the soup is creamy; the more of it, the thicker it becomes.
7. Stir for another 2 to 3 minutes over medium heat, then add the beaten eggs and let them set for a few minutes.
8. Finally add coriander, a little smen or olive oil and lemon juice or vinegar to taste, and serve the harira hot with dates and chebakia.