Mix the flour with 250 ml (8.8 oz) of water using a whisk or blender to create a mixture with a based flour thickness.

Pass the mixture through a fine sieve.

Cover and let it sit until you are ready to thicken the harira.

When ready to use, add half of the tomato paste to the tadouira and mix well.

Peel the chickpeas that you soaked in water the night before.

Chop the onion and place it in a pot with the chickpeas and oil.

Add the diced meat, celery, parsley, half of the cilantro, half of the tomato paste, and lentils.

Peel the tomatoes and blend them to create a puree. You can blanch them in hot water for 5 minutes until the skins detach. Peel and blend them.

Add the tomato puree to the pot.

Add salt, ginger, pepper, turmeric, smen (clarified butter), and cinnamon.

Stir everything and simmer on low heat for about 10 minutes.

Add the remaining water (2.25 liters) and cook on medium heat for 1 hour, until the chickpeas are tender. If using a pressure cooker, cook for 20 to 30 minutes.

Gradually add the tadouira (Based Flour Thickness) to the soup while stirring constantly. The heat should be high enough for the soup to start boiling again.

Once the soup starts to boil, add the vermicelli while stirring. If using spaghetti, use size 3.

Let it simmer on medium heat until the vermicelli is cooked and the foam formed by the tadouira disappears completely.

Once the vermicelli is cooked, add the remaining cilantro and let it cook for another 10 minutes before removing from the heat.

Serve the harira hot with a slice of lemon and accompany it with dates or dried figs. It can also be enjoyed with some fresh homemade bread.