Moroccan Harira
Recipe Number: 1681
Contributor: Trednwatr
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Serves:
6
Calories Per Serving:
Preparation Time: 2 hours
Difficulty: Easy
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| Ingredients: |
1/2 lb lamb (I use lamb neck bones if available. Otherwise, cubed lamb)
1/2 tsp turmeric
1/2 tsp cinnamon
2 tbsp olive oil
2 tbsp fresh coriander
1 tsp cumin
2 tbsp fresh parsley, chopped
1 onion, chopped |
1 lb tomatoes peeled chopped. (14oz can works)
1/4 c lentils
1/2 c chick peas/garbanzo beans either soaked overnight or canned
chopped spinach
salt
pepper
hard boiled egg (opt) |
| Cooking
Instructions: |
In large saucepan, heat olive oil.
Add lamb, turmeric, cinnamon, cumin, onion, coriander and parsley. Cook on medium heat 5 minutes, stirring.
Add tomatoes and cook additional 10 minutes
Rinse lentils and add to pan along with chick peas and 2.5 c water or chicken broth.
Bring to a boil then cover and simmer for 1.5 hours.
Remove lamb necks. Pull meat from bones and return to pan.
Add chopped spinach continuing to heat until wilted.
Add salt and pepper to taste |
| Serving
Suggestions: |
Garnish with lemon slices and coriander leaves, some like to squeeze lemon juice into soup
Or
I garnish with sliced hard boiled egg |
| Additional
Comments: |
This is a traditional soup served to break fast during Ramadan. I find it to be a good cold weather soup. Spicy and robust.
Variations include thickening the soup with a flour/water paste, or adding broken vermicelli or cooked rice> |