You will need:
- ½ lb. uncooked meat (lamb, beef or chicken), cut in cubes. I used chicken
- 3 tablespoons vegetable oil
- 1 bunch parsley, finely chopped
- 1 or 2 celery stalks, finely chopped
- 1 large onion, chopped
- 1 cup of dry chick peas, soaked for a night and then peeled
- 3 large tomatoes, peeled
- 1/2 cup dry yellow lentils, washed
- 1/4 cup uncooked broken vermicelli
- 3 tablespoons tomato paste, mixed evenly into 1 cup of water
- 1/4 cup flour
- 1/2 teaspoon turmeric
- salt and black pepper
- Spices: cinnamon, ginger (optional). I honestly didn't add them
- Put the oil into a large pressure
cooker. Add meat and cook over medium heat for few minutes, stirring to
brown all sides.
- Add parsley, celery, onion, chick peas, tomatoes, lentils, and spices. Stir in 3 cups of water.
- Cover tightly, and heat over high heat until pressure is achieved.
Reduce the heat to medium, and cook for 20 minutes. Remove from
the heat and release the pressure.
- Add tomato paste mixture, and 2 quarts of water. And cook the soup over medium heat.
- While the soup is cooking, add vermicelli. Add salt or pepper.
- Mix together the flour with 2 cups
of water. Pour in
the flour mixture. Stir constantly and keep the soup simmering so the
flour doesn’t stick to the bottom.
- Simmer the thickened soup, stirring occasionally for about five
minutes.
- Remove from heat and serve
