Authentic Moroccan Harira Soup

In a 6-quart or larger pressure cooker or stock pot, brown the meat in the oil over medium heat. Add the soup bones, peeled chickpeas, pureed tomatoes, grated onion, spices, smen (if using) and 3 cups of water.

Bring to a boil, cover, and cook with medium pressure for 25 minutes (or simmer for 50-60 minutes in a regular pot).

Add the lentils, tomato paste mixture, chopped celery and herbs, and 8.5 cups (2 liters) of water. Bring back to a boil.

IF USING RICE: Cook with pressure for 30 mins (or simmer 60 mins), add rice, and cook with pressure for 15 more mins (or simmer 30 mins). IF USING VERMICELLI: Cook with pressure for 45 mins (or simmer 90 mins), then stir in vermicelli and simmer a few mins until tender.

In a separate bowl, whisk 1 cup flour with 2 cups water until completely smooth to make the 'tedouira'.

Taste and adjust seasoning of the soup. While stirring the soup constantly, gradually pour in the flour mixture until the soup thickens to a silky, cream-like consistency.

Simmer the soup for another 5 to 10 minutes, stirring occasionally, to cook out the raw flour taste. Skim any foam that forms.

Remove from the heat and serve hot, with lemon wedges on the side for squeezing.