Harira Soup

Harira Soup Ingredients

500 g (1 lb) meat; diced	2 Onions; chopped
200 g (8 oz) chick peas (soaked	5 Tomatoes; chopped
100 g (4 oz) lentils	100 g (4 oz) flour
100 g (4 oz) dry beans (soaked	100 g (4 oz)fine vermicelli
3 Celery ribs; diced	1 Lemon ; juice of
1 bn Coriander;	Salt & pepper
1/2 ts Saffron	1 sm Glass oil

Instructions for Harira Soup

Another recipe from "Moroccan Jewish Cooking" by Viviane & Nina Moryoussef... Fry the onions & tomatoes in oil. Add the chickpeas, lentils, beans, celery, coriander, meat & saffron. Cook covered in 5 pints of water over medium heat for about 1 hour. Mix the flour smoothly with a glass of water & pour slowly into the soup, stirring with a wooden spoon. Add lemon juice, salt & pepper to taste. Pour in the vermicelli & simmer gently for 15 minutes more. Posted to JEWISH-FOOD digest by "leah perez" on Nov 01, 1998, converted by MM_Buster v2.0l.

Main Ingredient: SoupCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Beans	Celery	Chick peas	Coriander
Flour	Lemon	Lentil	Onion
Saffron	Tomato

Lunch

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