Post by goodcookin on Mar 8, 2009 17:16:17 GMT -5
Moroccan Harira
1 pound lamb, cut small cubes
1 teaspoon tumeric
1 teaspoon freshly ground black pepper
1 teaspoon cinnamon
1/4 teaspoon ginger
2 tablespoons butter
3/4 cup chopped celery and leaves
2 onions, chopped
1/2 cup chopped parsley and cilantro
1 32 oz. can tomatoes, chopped
salt to taste
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
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 to 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. ladle into bowls and dust with cinnamon.
Serve hot.
Makes 8 servings.
1 pound lamb, cut small cubes
1 teaspoon tumeric
1 teaspoon freshly ground black pepper
1 teaspoon cinnamon
1/4 teaspoon ginger
2 tablespoons butter
3/4 cup chopped celery and leaves
2 onions, chopped
1/2 cup chopped parsley and cilantro
1 32 oz. can tomatoes, chopped
salt to taste
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
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 to 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. ladle into bowls and dust with cinnamon.
Serve hot.
Makes 8 servings.