Moroccan Harira

Steps

1. Soak 100 grams of chickpeas and 100 grams of green lentils in hot water overnight.
2. In a pressure cooker or Instant Pot, heat 2 teaspoons of spin or ghee with 2 tablespoons of olive oil over medium-high heat.
3. Sear the lean beef cubes and bones for five minutes.
4. Add 1 and 1/3 tablespoons of salt, 1 tablespoon of turmeric, 2/3 of a tablespoon of ginger, 1/4 of a teaspoon of cinnamon, and 1 teaspoon of black pepper to the pot.
5. Reduce heat to medium-low and let it cook while preparing the Harira base.
6. For the base, blend together one chopped onion, 20 grams of parsley (leaves and stems), 70 grams of celery, 20 grams of cilantro, and 300 ml of water until smooth.
7. Add the blended base to the pot with the meat mixture; increase heat to medium and mix everything well.
8. Add the soaked chickpeas and lentils to the pot.
9. Pour in 400 grams of tomato puree and ensure the pressure cooker is closed properly.
10. Cook for 30 minutes, shaking the pressure cooker from time to time so nothing sticks to the bottom.
11. After 30 minutes, open the pot and add 1 liter of hot water.
12. Add 40 grams of tomato paste and close the lid again.
13. Cook for another 20 minutes.
14. While cooking, prepare the thickening mixture by slowly mixing 50 grams of flour with 400 ml of hot water using a sieve to prevent lumps. Whisk an egg separately.
15. If desired, cook one small potato and one small carrot in the Harira until tender; remove them once cooked, blend them into some of the sauce, and return the mixture back to the pot.
16. Once the Harira is thick, add 50 grams of angel hair pasta (Morocco sharia).
17. Cook for another 10 minutes without the lid while constantly stirring.
18. Serve with boiled eggs, spoof (nutty sweet crumble), dates, and lemon wedges.