Another recipe from "Moroccan Jewish Cooking" by Viviane & Nina Moryoussef... Fry the onions & tomatoes in oil. Add the chickpeas, lentils, beans, celery, coriander, meat & saffron. Cook covered in 5 pints of water over medium heat for about 1 hour. Mix the flour smoothly with a glass of water & pour slowly into the soup, stirring with a wooden spoon. Add lemon juice, salt & pepper to taste. Pour in the vermicelli & simmer gently for 15 minutes more. Posted to JEWISH-FOOD digest by "leah perez"
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|Serving Size: 1 Serving (2103g)|
|Recipe Makes: 1|
|Calories from Fat: 901 (31%)|
|Amt Per Serving||% DV|
|Total Fat 100.1g||133 %|
|Saturated Fat 37.8g||189 %|
|Monounsaturated Fat 41.1g|
|Polyunsanturated Fat 7.4g|
|Cholesterol 330mg||102 %|
|Sodium 622.6mg||21 %|
|Potassium 6142.1mg||162 %|
|Total Carbohydrate 346.1g||102 %|
|Dietary Fiber 67.8g||271 %|
|Sugars, other 278.3g|
|Protein 162.5g||232 %|
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Calories per serving: 2918
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