Moroccan Harira
Description:
Quite possibly the best soup in the world. By custom the dish to break the fast in Morocco during Ramadan, this thick, rich version is a meal in itself any other time for any body. Serve hot to 8 people. If they really like the tang of lemon, serve traditional little bowls of freshly squeezed lemon juice with demitasse spoons on the side.
Ingredients:
- 1 lb. lamb, cut into small cubes
- 1 teaspoon turmeric
- 1 teaspoon pepper
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 2 Tablespoons butter
- 3/4 cup chopped celery and leaves
- 2 onions, chopped
- 1/2 cup parsley and cilantro, chopped
- 1 2-lb. can of tomatoes, chopped salt
- 3/4 cup lentils
- 1 cup chickpeas (canned are fine)
- 1/4 cup fine soup noodles
- 2 eggs, beaten with the juice of
- 1/2 lemon
Preparation:
Put the lamb, spices, butter, celery, onion, and parsley/cilantro in a large soup pot and stir over a low heat for 5 minutes. Add the tomato pieces, and continue cooking for 10-15 minutes. Salt lightly. Add the juice from the tomatoes, 7 cups of water, and the lentils. Bring to a boil, then reduce heat, partially cover, and simmer for 2 hours. When ready to serve, add the chickpeas and noodles and cook for 5 minutes. Then, with the soup at a steady simmer, stir the lemony eggs into the stock with a long wooden spoon. Continue stirring slowly, to create long egg strands and to thicken the soup. Season to taste.
Serving:
You can serve the Moroccan Harira on bowls, best serves hot, and you can eat it with bread to if it's too thin. Enjoy it, besaha!
_______________________________________Moroccan Cuisine
- Homepage
- Couscous
- Harira
- Bastilla
- Shwa
- Tagine
- Zaalouk
- Seffa
- Moroccan Kefta
- Moroccan Salad
- Fish Kefta
- Fish in Charmoula
- Bissara
- Chorba
- Amlou
- Baghrir
- Chebakia
- Lentils & Pumpkin
- Mint Tea
- Msammen
- Rfissa (Marchouch)
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