Algerian Classic Spiced Soup Herira - cooking recipe

Ingredients

FOR THE CHAMIRA
4 tablespoons flour
1/2 cup water
2 teaspoons white vinegar
FOR THE SOUP
4 tablespoons corn oil
2 lbs boneless leg of lamb, cut into 1 inch cubes or 2 1/2 lbs chicken parts, leg, thigh, breast
1 medium onion, chopped (1/2 cup)
2 ripe tomatoes, chopped (1 pound)
10 sprigs fresh coriander, chopped
6 sprigs flat leaf parsley, chopped
4 celery ribs, strings removed and sliced
1 teaspoon salt (to taste)
1/4 teaspoon black pepper
1 teaspoon ground caraway seed (divided)
1/4 teaspoon ground cinnamon
1/4 teaspoon hot red chili powder
1/2 teaspoon saffron, stamens or 1/2 teaspoon turmeric
1/2 teaspoon ground aniseed
7 cups water
1 cup dried garbanzo beans, soaked overnight in water and drained
1/4 cup brown lentils, soaked overnight in water and drained
2 tablespoons tomato paste
1/4 cup rice, well rinsed or 4 ounces angel hair vermicelli
lemon wedge, for serving

Preparation

PREPARE THE CHAMIRA: Mix the flour and vinegar together: Cover the bowl and let stand in a warm place in the kitchen overnight or longer to ferment. Add to the soup toward the end of the cooking process.
PREPARE THE SOUP: Pout the oil, lamb and onion in a large pan and stir fry over low heat for 5 minutes to change the color.
Add the tomatoes, coriander, parsley, celery, salt, pepper, 1/2 teaspoon caraway, cinnamon, chili powder, saffron and anise and mix well. Add the water and bring to a boil. Add the chick peas and lentils and cover the pan. Simmer over low heat for 1 1/2 hours.
Add the tomato paste, rice and chamira and stir frequently for 15 minutes so that the chamira does not stick to the pan. Add the balance of the caraway (1/2 teaspoon) and remove the soup from the heat.
Serve warm with lemon wedges and squeeze as much juice into the soup as desired.
Serves 8 as a first course.
The Great Book of Couscous.