Recipe: harira oriental soup

1 Blend the onion with garlic, celery, cilantro bunch (save a few leaves for garnish) and fresh tomatoes.

2 Cut the veal into very small cubes, removing the fat.

3 In a pot, pour a base of olive oil, the cut lamb, the diced veal, the puree made earlier, tomato paste, rice, peeled and grated carrot then dry vegetables. Stir everything over low heat for one minute. Add the cumin and season.

4 Cover the mixture with 2 L (2.1 qt) of water and adjust seasoning if necessary. Simmer covered for about 45 minutes over low heat, until the dry vegetables are tender.

5 10 minutes before turning off the heat, add the vermicelli and stir. Before serving, thicken the soup by mixing the cornstarch with 50ml (1.7 fl oz) of water then pour into the pot over medium-low heat. Stir for 3 to 4 minutes. When the soup is slightly thickened, it is ready. Serve immediately.