Post by Amani on Oct 30, 2013 13:04:55 GMT -5
Harira
by Joanne Weir
1/2 cup dry chick peas
3 tablespoons olive oil
1 1/2 pounds small lamb cubes, trimmed of all fat
2 medium yellow onions, chopped
1/4 cup celery, chopped
2 ½ cups peeled, seeded and chopped tomatoes, fresh or canned
1 tablespoon tomato paste
1/4 teaspoon ground ginger
1/4 teaspoon turmeric
1/4 teaspoon cinnamon
1/2 teaspoon pulverized saffron threads
Freshly ground black pepper
1 cup dried lentils
1/2 cup spaghetti, broken into small pieces
1 egg, lightly beaten
Salt
3 tablespoons flour
1/4 cup fresh chopped cilantro
1/4 cup fresh chopped flat leaf parsley
3 to 4 tablespoons lemon juice
8 lemon wedges
Pick over the chick peas and discard any stones. Cover with water and soak for 4 hours or overnight.
In a large heavy soup pot over medium high heat, warm the olive oil. Add the lamb in a single layer in batches and cook, stirring occasionally, until well browned on all sides, 10 to 15 minutes. Remove and set aside. Add the onions and celery and cook until the onions and celery are soft, 12 minutes.
Puree the tomatoes, tomato paste, ginger, turmeric, saffron and 1 teaspoon black pepper in a blender or food processor until smooth. Add the tomato mixture and the lamb to the onions and celery. Add 6 cups of water, the lentil and chick peas and bring to a boil. Reduce the heat to low and simmer uncovered 2 hours until meat and chick peas are very tender.
Thirty minutes before serving, add the beaten egg and stir briskly until it makes strands. Add 2 cups water and the pasta and cook until tender, 8 to 10 minutes.
Season with salt and pepper.
Increase the heat to medium high. Bring the soup to a boil. Blend the flour with 1 cup water and add the mixture to the soup pot, mixing vigorously. Simmer slowly 5 minutes. Add cilantro, parsley and lemon. Season to taste with salt and pepper.
Ladle the soup into bowls and serve each bowl garnished with lemon wedges.
Serves 8.
by Joanne Weir
1/2 cup dry chick peas
3 tablespoons olive oil
1 1/2 pounds small lamb cubes, trimmed of all fat
2 medium yellow onions, chopped
1/4 cup celery, chopped
2 ½ cups peeled, seeded and chopped tomatoes, fresh or canned
1 tablespoon tomato paste
1/4 teaspoon ground ginger
1/4 teaspoon turmeric
1/4 teaspoon cinnamon
1/2 teaspoon pulverized saffron threads
Freshly ground black pepper
1 cup dried lentils
1/2 cup spaghetti, broken into small pieces
1 egg, lightly beaten
Salt
3 tablespoons flour
1/4 cup fresh chopped cilantro
1/4 cup fresh chopped flat leaf parsley
3 to 4 tablespoons lemon juice
8 lemon wedges
Pick over the chick peas and discard any stones. Cover with water and soak for 4 hours or overnight.
In a large heavy soup pot over medium high heat, warm the olive oil. Add the lamb in a single layer in batches and cook, stirring occasionally, until well browned on all sides, 10 to 15 minutes. Remove and set aside. Add the onions and celery and cook until the onions and celery are soft, 12 minutes.
Puree the tomatoes, tomato paste, ginger, turmeric, saffron and 1 teaspoon black pepper in a blender or food processor until smooth. Add the tomato mixture and the lamb to the onions and celery. Add 6 cups of water, the lentil and chick peas and bring to a boil. Reduce the heat to low and simmer uncovered 2 hours until meat and chick peas are very tender.
Thirty minutes before serving, add the beaten egg and stir briskly until it makes strands. Add 2 cups water and the pasta and cook until tender, 8 to 10 minutes.
Season with salt and pepper.
Increase the heat to medium high. Bring the soup to a boil. Blend the flour with 1 cup water and add the mixture to the soup pot, mixing vigorously. Simmer slowly 5 minutes. Add cilantro, parsley and lemon. Season to taste with salt and pepper.
Ladle the soup into bowls and serve each bowl garnished with lemon wedges.
Serves 8.