Harira Soup

1 bunch of coriander
1 bunch of parsley
3 stalks of celery
1 large onion
500g stewing beef or lamb or chicken
olive oil
3 cups chick peas, soaked overnight
1 cup lentils
1 cup favas, soaked overnight (optional)
1 tsp mild paprika
1/2 tsp powdered ginger
1/2 tsp cumin
1 tsp black pepper
6 medium tomatoes, minced (or 2 tomatoes and tomato paste)
Water
1 1/2 cup lukewarm water
3 Tsp flour
3 eggs
salt, pepper

Process coriander, parsley and celery in blender or food processor until pureed.

In a deep saucepan or pressure cooker, brown meat in oil. Add pureed herbs. Add chick peas, lentils, favas and cook gently for a few minutes then add spices. Stir. Add minced tomatoes and stir. Add water to about 4" above the meat/bean mixture. Cover the pan and cook gently for 2-3 hours (1 hour in the pressure cooker). Add water if necessary and bring back to the boil.

In a bowl, mix lukewarm water and flour. Reduce heat and slowly add mixture while stirring constantly. Bring soup back to the boil and let simmer for 10 minutes. In a bowl, beat eggs. Gently pour beaten eggs through the prongs of a fork into the soup so that the eggs make strands. Adjust seasoning.