"This is the soup that Moroccans traditionally use to break the fast every night of Ramadan. Season with salt, pepper, mint leaves and cinnamon to taste."
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2 h 45 m servings 467 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 467 kcal
  • 23%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 50g
  • 16%
  • Protein:
  • 29.4 g
  • 59%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 594 mg
  • 24%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, butter, celery, onion, and cilantro into a large soup pot over a low heat. Stir frequently for 5 minutes. Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes.
  2. Pour tomato juice, 7 cups water, and the lentils into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours.
  3. About 10 minutes before serving turn the heat to medium-high, place chickpeas and noodles into the soup, let cook about 10 minutes (until noodles are al dente). Stir in lemon and eggs, let eggs cook 1 minute.


  1. 128 Ratings

Most helpful positive review

I can attest that this recipe is authentic!! I have had many a night to break the fast during Ramadan. It reminds me of my home in Khemisset, Morocco. I am sad to say that I need to come to the ...

Most helpful critical review

This just didn't live up to the hype. I used 3/4 cup couscous in place of the vermicelli - big regrets on that, it sucked up all the liquid. Although the b.f. didn't mind the couscous addition...

I can attest that this recipe is authentic!! I have had many a night to break the fast during Ramadan. It reminds me of my home in Khemisset, Morocco. I am sad to say that I need to come to the ...

Very different soup! Next time I would add some salt along with the other ingredients in Step 1. It definitely needed some salt, and adding salt after the fact didn't seem to help. My husband ...

Thanks so much for the recipe. My husband is Moroccan and loved it. It felt it had a truly authentic taste, but was missing salt in STEP 1. I was adding so many ingredients, it didn't even hi...

Very good ethnic recipe. I followed the recipe for the most part - 3 cups water, 4 cups beef broth; fresh tomatoes instead of canned, no pasta or egg, but just 1 lb of lentils. Served over basma...

My moroccan husband said this was very authentic and we loved the taste. I added beef broth, left the onions whole and then removed them and skipped the vermicelli. Also, according to my husba...

Okay, I do not know how to correctly pronounce the name of this soup so I have been calling it the "Rockin' Moroccan Soup!" I made the soup exactly like the recipe says, but one change... I use...

Very good and interesting!You really have to like lamb-it really permeates the flavor.I added about 6 cloves of garlic and about 4 Tb salt,since I can't seem to cook anything without either!I al...

Thanks Usman for a superb recipe and I'm definitely giving it a 5 cos we love middle-eastern food! I added 2 nos. of marrow bone, blanch it with the cut lamb & simmer it for an hour before addin...

This is delicious and very easy to make. I did mine without the pasta and it was great. My only suggestion is to add more lamb...it got a bit lost in the stew.