This hearty soup is perfect in the winter for a complete dish. Start by browning 250 g of lamb in a little oil. Add 1 onion, 3 tomatoes and 1 stalk of celery very finely chopped, 2 carrots in small dice then 1 bunch of chopped coriander, 1 bunch of chopped parsley and a good dose of spices (turmeric, saffron, paprika, ginger, ras- el-hanout…). Pour 1.5 liters of water and cook for about 20 minutes. Then add 1 chicken stock cube, 1 tablespoon of tomato puree and 1 liter of water. Continue cooking for 15 minutes. At the end of cooking, pour 100 g of angel hair pasta. Cook for 10 minutes and serve hot.
The chicken pastilla is a kind of sweet and savory puff pastry. First prepare the stuffing by cooking 5 thinly sliced chicken cutlets with 1 onion. Add coriander, parsley, cumin, and ginger as well as a little water. Season with salt and pepper and cook for 20 minutes. Then add 4 beaten eggs and mix. Then garnish 2 pastry sheets laid on top of each other with the chicken mixture and 2 tablespoons of toasted and crushed almonds. Close the pastilla, brush it with a little melted butter and sprinkle it with cinnamon and icing sugar. Place it in a mold and bake for 20 minutes.
For dessert, serve these almond and orange blossom cupcakes, which are very easy to make. Mix 500 g of finely ground almonds with the zest of a lemon and 250 g of icing sugar. Add 20 g of butter and the eggs. Mix to obtain a homogeneous paste. Roll the dough then cut it into diamond shapes. Bake for about 12 minutes in the oven at 180°C. When they come out of the oven, dip the cookies quickly in the orange blossom water. Before serving, dust them with icing sugar.
