Ingredients

• Celery
• Cilantro
• 1 teaspoon Ghee
• 1 teaspoon Salt
• 1 teaspoon Black papper
• 1 teaspoon Ginger
• Tomato paste
• Tomato
• Vermicelli
• Spoons of white flower
• Onion
• Cinnamon

Instructions

In a large pot, heat the olive oil and . Add the onions, the celery, and the chopped cilantro. Add the diced and crushed tomatoes and 3 to 2 and parsley and  tomato paste,  pepper, hummus,  cinnamon,  salt. Stir and add the water, and bring to a boil. Cook over low heat for 1 hour. When the harira is cooked, keep it on the heat and add the soup thickener by mixing 4 teaspoons of white flour with 1 cup of water. Stir constantly until the soup simmer. Add the vermicelli and cook for another 3 minutes. Adjust the seasoning, add ghee Final touch, sprinkle a top of fresh chopped cilantro and parsley. Serve hot

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