Moroccan Harira: Typical Moroccan soup

• 250g lamb or veal, diced
• 250g mixed pulses (uses lentils, broad beans and split peas)
• 2 onions, thinly sliced
• 100g of chickpeas (soaked the day before)
• 100g of celery stalk cut into cubes
• 100g of a mixture of parsley, coriander and celery leaves

In a pressure cooker, brown all these ingredients in 3 tbsp of sunflower oil for a few minutes. Add a pinch of salt, a little saffron (or turmeric for the color), continue to brown before covering with 2 liters of water, close the pressure cooker and cook over medium heat for 45 minutes to 1 hour.

Meanwhile, prepare the "tomato sauce" by mixing:
- 3 fresh grated tomatoes (I simply rub the tomatoes on a large grater)
- 2 tbsp of tomato paste
- 3 tablespoons of olive oil
- 1 large tsp of pepper
- 1 large tsp of cumin
- 1 large tsp of paprika
- 1/2 tsp of ginger

Mix everything together and set aside.

Then prepare "the tadouira"; it will actually be the thickener of the soup. Mix 70 to 100 g of flour with water. It is necessary to obtain a kind of liquid dough, the consistency of a pancake dough. If lumps have formed, strain everything. 

At the end of 45 minutes, check the cooking of the dried vegetables. If the water level is insufficient and the vegetables are still hard, add more water and cook for another 15 minutes.
Then add the mixture to the tomato and cook for about 20 minutes.

Then add a handful of angel hair, cook for 5 minutes then add the tadouira. Stir well for this mixture to blend without making lumps and cook for 5 more minutes. Once the soup has thickened (after a few broths), it's ready!