Moroccan soup on base of Lamb bones and its marrow little tange with some vermicelli its easy way to cook at home and serve at cold time specially,
INGREDIENTS
DIRECTIONS:
INGREDIENTS
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- 1/2 Kg lamb Bone ( for stock)
- 100 gm small Diced Lamb
- 2 sticks celery sticks small Diced
- 1 large onions chopped
- 3 cloves garlic chopped
- 1 cup parsley finely chopped
- 1 cup Coriander leaves finely chopped
- 2 tbs tomato paste
- 2 cups tomato peeled ( put in mixture and make pure)
- 1 cups Green lentil
- 1 cups cooked chickpea
- 1/2 cups of broken vermicelli
- salt and black pepper to taste
- 1 tsp sugar
- 1 tbs olive oil
DIRECTIONS:
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