Ingredients (serves 6-8):
2 cups chickpeas
1 cup pearl barley
1 cup brown lentils
1 teaspoon white pepper
1 teaspoon turmeric
Half a teaspoon of sweet paprika
A quarter cup of oil
2 medium tomatoes, chopped
1 bunch celery, chopped
1 bunch parsley
1 bunch coriander
1 large onion, chopped
Juice of one lemon
• There is an option to add 250 grams of pre-cooked meat - any piece of meat with fat cut into cubes.
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• You can also prepare thin noodles that are suitable for soup and serve them alongside the soup so that each diner can add their own.
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Preparation method:
Soak all the legumes the night before.
In a pot, fry the onion with the oil, add the tomato.
Add the beans, add water to fill the pot. Add the spices and greens (parsley, cilantro, celery) and cook until the soup boils, then a little longer until the beans are tender.
The meat can be added right towards the end of cooking.
After the meat is in the soup and finished cooking, add the lemon juice - and serve.
• The recipe comes from Dina Dagan's home. She says that her mother used to make this soup for them every day because it is satisfying and quick to prepare.
Today, Dina, a Jerusalem entrepreneur and restaurateur of Moroccan origin, continues to preserve the Moroccan tradition and prepares the soup for her family and guests at the Bianchini Resort every winter.
