Post by goodcookin on Mar 18, 2007 11:53:24 GMT -5
Harira or Lentil and Chickpea Soup with Cinnamon, Saffron and Coriander
(adapted from Bahija, sous chef at Amanjena resort in Marrakesh)
To serve 6
1/2 pound beef or lamb, cut in 1-inch dice
1/2 cup lentils
3/4 cup fresh tomato coulis (see below)
1 small bunch flat leaf parsley, chopped, about 1 cup
1 small bunch fresh coriander, chopped, about 1 cup
2 stalks celery, finely chopped, about 1 cup
1 large onion, finely chopped, about 1-1/2 cups
3-inch stick of cinnamon
1/2 teaspoon powdered ginger
A generous pinch of saffron threads
1 cup chickpeas, soaked in water overnight, or 1 cup canned chickpeas, drained
1 tablespoon butter
1 tablespoon flour
2 ounces angel hair pasta, broken into 2-inch pieces, about 1 cup
1 egg
juice of 1/2 lemon
Salt and pepper to taste
Optional Garnish:
Chopped cilantro
Lemon wedges
Harissa paste (see note)
1. Into a large pot, put the diced meat, lentils, tomato coulis, parsley, coriander, celery, onion, cinnamon, ginger and saffron. If you are using soaked chickpeas, add them now. Add 8 cups of water, stir and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes, or until the chickpeas are tender. (If you are using canned chickpeas, add them after the 30 minutes are up.)
2. Whisk the flour and 1 cup of water until smooth and add the mixture to the soup. Raise the heat to high and when the soup has just begun to boil, add the angel hair pasta.
3. Whisk the egg with the lemon juice and briskly stir the mixture into the soup. Reduce the heat so that the soup bubbles gently and allow it to cook partly covered for an additional 15 minutes. Add salt and pepper to taste.
4. To serve: Ladle soup into individual bowls. If desired, sprinkle with a little chopped coriander and serve with lemon wedges and harissa paste.
Note: Harissa is a mildly spicy Moroccan paste made of red chili peppers, garlic and olive oil. Order Mustapha’s Harissa from www.chefshop.com or look for Le Cabanon brand in Middle Eastern grocery stores.
Fresh Tomato Coulis
This is just a simple fresh tomato puree.
Makes 3/4 to 1 cup
4 medium plum tomatoes
1. With a sharp knife, cut an “X” at the bottom of each tomato.
2. Bring a pot of water to boil. Drop the tomatoes into the boiling water for 15 seconds. Drain and allow to cool slightly.
3. Core the tomatoes and peel off the skins. Cut them in half and squeeze out the juice and seeds into a bowl. Strain the juice and discard the seeds. Add the juice to the tomatoes.
4. In a blender, whirr the tomatoes until very smooth.
(adapted from Bahija, sous chef at Amanjena resort in Marrakesh)
To serve 6
1/2 pound beef or lamb, cut in 1-inch dice
1/2 cup lentils
3/4 cup fresh tomato coulis (see below)
1 small bunch flat leaf parsley, chopped, about 1 cup
1 small bunch fresh coriander, chopped, about 1 cup
2 stalks celery, finely chopped, about 1 cup
1 large onion, finely chopped, about 1-1/2 cups
3-inch stick of cinnamon
1/2 teaspoon powdered ginger
A generous pinch of saffron threads
1 cup chickpeas, soaked in water overnight, or 1 cup canned chickpeas, drained
1 tablespoon butter
1 tablespoon flour
2 ounces angel hair pasta, broken into 2-inch pieces, about 1 cup
1 egg
juice of 1/2 lemon
Salt and pepper to taste
Optional Garnish:
Chopped cilantro
Lemon wedges
Harissa paste (see note)
1. Into a large pot, put the diced meat, lentils, tomato coulis, parsley, coriander, celery, onion, cinnamon, ginger and saffron. If you are using soaked chickpeas, add them now. Add 8 cups of water, stir and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes, or until the chickpeas are tender. (If you are using canned chickpeas, add them after the 30 minutes are up.)
2. Whisk the flour and 1 cup of water until smooth and add the mixture to the soup. Raise the heat to high and when the soup has just begun to boil, add the angel hair pasta.
3. Whisk the egg with the lemon juice and briskly stir the mixture into the soup. Reduce the heat so that the soup bubbles gently and allow it to cook partly covered for an additional 15 minutes. Add salt and pepper to taste.
4. To serve: Ladle soup into individual bowls. If desired, sprinkle with a little chopped coriander and serve with lemon wedges and harissa paste.
Note: Harissa is a mildly spicy Moroccan paste made of red chili peppers, garlic and olive oil. Order Mustapha’s Harissa from www.chefshop.com or look for Le Cabanon brand in Middle Eastern grocery stores.
Fresh Tomato Coulis
This is just a simple fresh tomato puree.
Makes 3/4 to 1 cup
4 medium plum tomatoes
1. With a sharp knife, cut an “X” at the bottom of each tomato.
2. Bring a pot of water to boil. Drop the tomatoes into the boiling water for 15 seconds. Drain and allow to cool slightly.
3. Core the tomatoes and peel off the skins. Cut them in half and squeeze out the juice and seeds into a bowl. Strain the juice and discard the seeds. Add the juice to the tomatoes.
4. In a blender, whirr the tomatoes until very smooth.