Moroccan Harira Soup

In a large pot, add beef, celery, onion, parsley, cilantro, olive oil, ginger, cinnamon, and salt and pepper to taste. Add 6 cups water and bring to a boil. Reduce the heat, cover, and simmer for about 1 hour.

Add tomatoes, tomato paste, chickpeas, and 1½ cups water. Simmer for 30 minutes more, covered.

Meanwhile, in a saucepan, over low heat, add remaining 1 cup water and whisk in flour with lemon juice. Remove from heat, let cool for 10 minutes, and whisk once again.

Add flour mixture into the soup and stir well. Cook for about 10 minutes, stirring frequently. Add the noodles and cook for 5 minutes more.

Serve with lemon wedges, dates, and dried figs on the side.