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1
If using marrowbones, blanch them in boiling water for a few minutes, then throw out the water.
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2
Put the bones in a large pan with the meat, cut into 1/2-inch pieces, the onions, and the drained chickpeas.
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3
Cover with about 13 cups water and bring to the boil.
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4
Remove the scum and simmer, covered, for 1 hour.
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5
Remove the bones (if using), scoop out the soft marrow with a knife, and drop it back into the soup.
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6
Add the lentils, tomatoes, celery (include some leaves), tomato paste, pepper, ginger, cinnamon, and saffron or turmeric.
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7
Simmer 15 minutes more, adding more water, if necessary, as the level drops, and salt when the lentils begin to soften.
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8
In the meantime, put the flour in a small pan and gradually add 2 1/4 cups cold water, a little at a time, beating vigorously with a wooden spoon to blend well and to avoid lumps.
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9
Put over a medium heat and stir constantly until the mixture thickens, then simmer for 10 minutes.
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10
Pour this batter into the soup, stirring vigorously, and cook for a few minutes, until the soup acquires a light, creamy texture.
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11
If you are using the tiny pasta or vermicelli (crush the vermicelli with your hand into small pieces), add this to the soup 10 minutes or so from the end, adding the lemon juice, chopped cilantro, and parsley at the same time.
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12
Serve with lemon wedges and, if you like, dates.
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13
Instead of meat, you can use 1 pound boneless, skinless chicken, preferably thighs, and crumble in 3 chicken bouillon cubes.
