This is the traditional Moroccan meal that they served at the end of the day to break the fast during Ramadan.
Prep: 10 min
Cooking: 40 min
Serves: 6 persons
1 tablespoon vegetable oil
1 small whole chicken or 800 g, cut into pieces and skin removed
2 medium onions or 300 g, chopped
2 tablespoons tomato paste
5 medium tomatoes or 500 g, chopped
4 stalk celery or 150 g, chopped
1 teaspoon ground turmeric
1½ teaspoons ground black pepper
1 teaspoon ground cinnamon
1 teaspoon dried ginger powder
½ teaspoon cayenne pepper
1 cup chick pea, dried or 200 g, soaked and drained
2 cubes MAGGI® Chicken Bouillon or 20 g
4 cups water or 1 liter, hot
¾ cup dried green lentils or 120 g
½ cup coriander leaf, chopped
½ cup vermicelli or 75 g
2 eggs, beaten
3 tablespoons lemon juice
18 pieces ready-made kibbeh or 600 g
½ cup vegetable oil, for frying
- Heat Vegetable Oil in large soup pot and brown Chicken pieces, add Onion and sauté until soft. Add Tomato Paste and sauté for an additional 2 minutes on medium heat.
- Add Tomatoes, Celery, Spices, MAGGI® Chicken Bouillon , Water, and Chick Peas and bring to a boil. Reduce heat, add Green Lentils and simmer until Chicken is done and Chick Peas are cooked.
- Remove chicken pieces, shred into small parts and discard bones
- Add Coriander, Vermicelli noodles and allow to simmer until soft.
- Return Chicken to the Soup, whisk in Eggs and Lemon Juice.
- Fry Kibbeh in a frying pan or roast in an oven.
- Gently add cooked Kibbeh to the soup and allow soup to thicken up by simmering un-covered for 10-15 minutes.