Harrira Soup by Chef Mahmoud

In a bowl add mince, garlic, onion, cilantro, National Himalayan Pink Salt, and National Black Pepper, and egg. Mix well and make round balls.

In a pan, add ghee and sauté the meatballs for a few minutes and remove.

In the same ghee, add onion, celery, canned chickpeas, tomatoes, and spices (National Chicken Masala (Murghi), National Cumin Powder, Cinnamon Powder).

Cover lightly over high heat until pressure is achieved and reduce to medium. Add the half-boiled lentils, tomato purée, meatballs, and stock.

Add vermicelli and cook.

Garnish with cilantro and serve.

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