Osbane es'smid (Meat soup with semolina dumplings)

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Although normally made from lamb, this Algerian soup can also be found made from mutton or veal.

Ingredients

• 4 tablespoons oil
• 1 onion, finely chopped
• 225 g lamb, mutton or veal, cut into 1 cm cubes
• 1 teaspoon salt
• 1 teaspoon paprika
• ¼ teaspoon cinnamon
• 1 teaspoon harissa
• 1 tablespoon coriander leaves, finely chopped
• 2 tablespoons parsley, finely chopped
• 1 tablespoon mint, finely chopped
• 3 large tomatoes, peeled and chopped
• 1.8 litres water or stock
• 175 g whole lentils

For the semolina dumplings

• 375 g medium semolina
• ½ onion, finely chopped
• 1 tablespoon coriander leaves, finely chopped
• 1 tablespoon parsley, finely chopped
• 1 tablespoon mint, finely chopped
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 egg, beaten
• 90 ml oil
• 90 ml water

Method

1. Heat the oil in a large pan and fry the onion until soft.
2. Add the meat and cook until it has browned on all sides.
3. Stir in the salt, paprika, cinnamon, harissa, coriander, parsley, mint and tomatoes.
4. Cook over a low heat for 10 minutes, stirring regularly.
5. Add the water or stock and the lentils and bring to the boil.
6. Lower the heat and simmer for 20 minutes.
7. Meanwhile, make the semolina dumplings by mixing the semolina, onion, herbs, salt and pepper in a bowl.
8. Mix in the egg and the oil and add enough water to make a pliable dough which holds together.
9. Dampen your hands and roll the dough into apricot sized balls.
10. When the soup has finished simmering add the dumplings to the pan and simmer for a further 30 minutes until the meat and lentils are cooked.
11. If the soup is too thick, add a little more water or stock.
12. Place the dumplings in bowls and ladle the soup over them.

Serving suggestions

This is quite a hearty soup so you may not need anything to accompany it, but bread would be fine.

See also

• Schwemmknödel (Semolina dumplings) from Austria