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| Harira |
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Harira is the traditional Algerian and Moroccan soup. It is usually eaten during dinner in the Muslim holy month of Ramadan to break the fasting day. It is considered as a meal in itself. It is also served to relatives and friends after a special celebration, such as the morning after a wedding night, and its recipe varies then slightly from the harira eaten during Ramadan. Of course, it could be prepared any time, however, some families prefer to stick to tradition and serve it on special occasions. |
| Preparation Time: 15 Min |
Cook Time: 2 Hr 30 Min |
| Ready In: 2 Hr 45 Min |
Servings: 6 |
INGREDIENTS
- 1 pound cubed lamb meat
- 1 teaspoon ground turmeric
- 1 1/2 teaspoons ground black pepper
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cayenne pepper
- 2 tablespoons margarine
- 3/4 cup chopped celery
- 1 onion, chopped
- 1 red onion, chopped
- 1/2 cup chopped fresh cilantro
- 1 (29 ounce) can diced tomatoes
- 7 cups water
- 3/4 cup green lentils
- 1 (15 ounce) can garbanzo beans, drained
- 4 ounces vermicelli pasta
- 2 eggs, beaten
- 1 lemon, juiced
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DIRECTIONS
- Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, butter, celery, onion, and cilantro into a large soup pot over a low heat. Stir frequently for 5 minutes. Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes.
- Pour tomato juice, 7 cups water, and the lentils into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours.
- About 10 minutes before serving turn the heat to medium-high, place chickpeas and noodles into the soup, let cook about 10 minutes (until noodles are al dente). Stir in lemon and eggs, let eggs cook 1 minute.
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