This recipe is also made with small pieces of lamb or beef added to the beginning, my husband prefers it without the meat. We changed it to suit how we like to eat it. Every Moroccan household has their own version of this recipe and it's traditionally served nightly in the month of Ramadan. It's ingredients are basic but that doesn't take away from the beautiful flavour.
You need a large soup/stock pan for this recipe
Place everything exept the pasta, flour and egg into the pan.
Almost fill the pan with water and cook on a rapid boil for 1.5 hours. Don't let the water drop too far by topping occasionally with water. But you want it to cook down some also so don't let it get too thin.
Mix the flour into a cup of water making sure there are no lumps and add to the pan with the angel hair pasta and cook a further 15 minutes.
When almost ready to serve drizzle through the lightly beaten egg while stirring the soup to distribute it as threads throughout the pan.
Serve with freshly baked crusty bread.
The resulting soup should not be overly thick but it should not be thin either.
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