This very hearty soup is made each evening to break the fast during the holy month of Ramadan.   Chop finely the parsley, coriander, and celery.  If you don't have all these, no problem.   Dice the onion and cut the meat into small pieces.   Moroccans would use lamb, goat, or chicken.  NEVER, NEVER, NEVER use pork.   Faithful Moslems never eat pork.

In a large cooking pot, add the three types of beans.  (Chick peas from a can work really well.)  Again, if you don't have three, it is no problem.  Then, add the salt, pepper, saffron, oil, and meat.   Place on medium heat and stir for two minutes.  Add two liters of water and bring to boil.  Simmer for an hour and a half.  Add water as necessary.

After an hour and a half, dilute the tomato paste in water and add to the pot.  Next, dilute the flour into some water and add it to the soup.  Add one egg.  Stir in well.  Continue to cook the soup until it reaches the desired consistency.