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8 Servings
1/3 c flour
1/2 c chick peas
1/2 lb lean lamb (or beef),Diced
2 large onions,chopped
1/4 t saffron
2 T paprika
1 soup bones
1 T butter
2 T salt
1/2 t pepper
1/2 c broad beans,Dried
1 1/2 lb tomatoes
1 bunch parsley
1 bunch fresh coriander
1 T butter
1/3 c rice
1 lemon
1/2 c lentils

Soak overnight 1/3 c flour in 1 c water; 1/2 c chick peas in water to cover Brown in lightly oil deep pan lamb, onions, saffron and paprika (increase or decrease according to taste). Add 6 cups of water, soup bones, butter, salt, pepper, pre=soaked chick peas with skins popped off and discafrded, and the dried broad beans which have been washed and cleaned. Simmer, covered, for 2 hours or more. 20 mins.
Before serving, put through a food mill into the soup pan (or blend with one cup of water) the tomatoes, parsley, corinader & the flour and waterpaste. Add 3 cups of water, and when it returns to boil, add the vermicelli. When the vermicelli is cooked, add 1 T butter and lemon juice (or serve a wedge of lemon with each bowl to be squeezed on the soup at the tatle). the soup should be elvety; so add water or flour thickening if it is not. *Note: Lentils may be substituted for chick peas; meat can be chicken; yearst may be used in place of flour and water if that mixture was not made night before; rice may be substituted for vermicelli.

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