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Harira with Almonds Medium 20 minutes 1 hour For the Base: A few saffron threads 60ml water 125 g boneless red meat, cut into small cubes 1 medium onion, grated 125 g blanched almonds 1 teaspoon smen (preserved butter) 1 teaspoon ground ginger 1 teaspoon ground turmeric 1 teaspoon salt 1/2 teaspoon black pepper 1/2 bunch fresh parsley, finely chopped 1 stick cinnamon 1 tablespoon whole anise seeds 6 graines mastic gum 4 tablespoons olive oil 2 tablespoons vegetable oil Tomato Base: 4 ripe tomatoes, boiled, peeled, blended, and strained 2 tablespoons tomato paste 1 litre water 4 tablespoons olive oil To Thicken: 100 ml of flour mixed with water (tedwira) A handful of medium vermicelli noodles 1/2 bunch fresh cilantro, finely chopped
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