شوربة الحريرة

In a pot over medium heat, warm olive oil with 1 tablespoon of ghee. Add the sliced onion and sauté it until it softens and becomes translucent.

Add the minced garlic and chopped celery, and continue stirring until their aroma is released.

Add the chopped meat and stir continuously until its color changes from red to light brown, indicating it’s beginning to cook.

Add the chopped coriander and parsley along with the tomato paste and spices; mix well until the flavors meld together.

Add the fresh chopped tomatoes and salt, and let the mixture boil over medium heat until the tomatoes firm up slightly and the liquid reduces a bit.

Pour in the boiling water, then add the soaked lentils and a pinch of sugar, stirring well to blend all the ingredients.

Cover the pot and let it simmer on low heat until all the ingredients are fully cooked and the flavors meld.

About 15 minutes before the end of cooking, add the boiled chickpeas, vermicelli, and 1 tablespoon of flour dissolved in a little water; gently stir to incorporate.

Allow the stew to simmer for an additional 15 minutes, then garnish with chopped coriander before serving.

We garnish the dish with chopped coriander before serving.