|
|
|
INGREDIENTS |
|
- 3 large tomatoes
- 1 bunch parsley, 1 bunch cilantro
- 2 celery stalks
- 1 onion
- 1 pinch of saffron
- Salt, pepper, ginger, curry
- Olive oil
- 1 large glass flour
- 200 g of chicken offal
- 1 cup of chickpeas soaked
- 100g of lentils
- 100 vermicelli
- 2 ouefs |
|
| PREPARATION |
|
| TIME OF PREPARATION : 120 mn |
- cut celery stalks, parsley and cilantro. Put in a large pot. Add oil, onion cut, saffron, ginger, salt, curry and pepper.
- Add the tomatoes, chickpeas, chicken in instalment lens. Add 2.5 litres of water and cook over low heat 30 minutes.
- Délayer flour in a little water. Mix well. Add the soup, stirring Cook 15 minutes.
- Add the vermicelli and two ouefs. Cook over low heat, stirring occasionally, about 30 minutes.
Posted by rachida dahmi
|
|
|
