Harira with Almonds

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