This soup is overlaid with Moroccan flavors, and smells as heavenly as it tastes. For many years, my classroom was in Lincoln Square Synagogue. The teacher himself later told me that he found teaching exquisite torture on Monday nights. I could have told them what I had known all along: Man does not live by spirituality alone!
This soup could easily be a complete meal, with the addition of some good bread and a green salad.
Photo via Chaim Szmidt at Kosher Scene
- 3 tablespoons olive oil
- 1 large onion, quartered
- 8 cloves garlic
- 1 bunch flat parsley
- 1 bunch cilantro, tough stems removed
- 4 ribs celery
- 3 quarts water
- 2 pounds lean lamb cubes for stew, or 3 lamb shanks
- 2 cups large lima beans, soaked overnight
- 2 large potatoes, peeled and cut in small cubes
- 2 large bunches spinach, leaves cut in ribbons, stems sliced thin
- 1 teaspoon turmeric
- 2 pinches saffron
- 2 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- Salt to taste
- Juice of 2 lemons
- Ground pepper to taste
Heat the oil in a skillet. In a food processor, coarsely grind the onion, garlic, parsley, cilantro and celery, and add to the hot oil. Sauté until translucent. Add all but last 2 ingredients and bring to a boil. Reduce the flame to medium and cook covered 3 hours. Stir in the lemon juice and ground pepper. Adjust texture and seasonings. It should be the consistency of a thick soup.