Djibouti Harira

Ingredients:

300 g beef or veal, cubed

150 g green lentils

150 g tinned chickpeas

400 g tomatoes, blanched, peeled and chopped

100 ml tomato paste

3 lemons, quartered

150 g celery, finely chopped

1 large onion, finely chopped

1 bunch coriander, finely chopped

1 bunch parsley, finely chopped

1 tsp ground cumin

1 pinch saffron

100 g sifted flour

500 ml water

1 large handful angel-hair pasta

Salt and pepper, to taste

2 l sparkling water

Cooking Instructions:

Add oil to a large casserole dish along with the meat, cumin, saffron, coriander, parsley, onion, celery and salt. Cook for 5 minutes then add the sparking water and cook for a further 10 minutes. Add the rinsed lentils and chickpeas and allow to cook for 50 minutes. Add the tomatoes and tomato purée and allow to cook for a further 20 minutes. Mix the flour with 500 ml cold water and mix well with a whisk to prevent lumps. Pour this mixture into the casserole, making sure you stir all the time. Add the pasta and allow to cook for 10 minutes. Serve hot in serving bowls, garnished with the lemon slices. Lemon juiced can be squeezed into the harira according to your guests' taste.

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