Algerian Harira

Ingredients
There are no specific quantities. Use them as your own choice.


 * lamb
 * chickpeas soaked in water soaked in water overnight
 * white beans soaked in water overnight
 * green lentils soaked in water overnight
 * carrots
 * celery
 * onion
 * bulghur wheat
 * flat leaf parsley
 * coriander leaf
 * tomato paste
 * eggs
 * lemon juice
 * vermicelli
 * salt
 * black pepper
 * olive oil
 * turmeric
 * saffron
 * cumin
 * coriander seed
 * fennel

Directions

 * 1) Season the meat with salt and pepper. Heat some olive oil in a large stock pot over medium high heat. Add the meat and cook until it's just starting to brown. If the meat starts to give off water, raise the heat.
 * 2) Add the onions and cook for 10–15 minutes, stir frequently.
 * 3) Add the tomato paste and cook for about 10 minutes. Stir constantly
 * 4) Add 1½ - 2 quarts water. The more mouths you have to feed, the more water you add.
 * 5) Add the chick Peas and the spice blend of your choice, bring to a boil and reduce heat to a simmer. Cook for 1 hour.
 * 6) Taste for seasoning, adjust if necessary. Ask yourself what you think if anything is missing? Do you want more cumin or the heat of hot peppers? Then add them.
 * 7) Add the white beans and bulghur and cook for 30 minutes.
 * 8) Add the lentils, carrots and celery and cook for 30 minutes more.
 * 9) Add the vermicelli and cook for three minutes more.