Harira Soup

6 Servings

Try this Harira Soup recipe, or post your own recipe for Harira Soup

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Harira Soup Ingredients

1 c Dried chick-peas; (garbanzo	Salt and freshly ground
1 lb Stewing lamb; cut into cubes	1/2 c Rice
1/2 lb Chicken wings or giblets	1/4 c Chopped fresh cilantro
2 lg Onions; peeled and chopped	1/4 c Chopped fresh flat-leaf
2/3 c Brown lentils	1 tb Finely chopped celery stalks
1 ts Turmeric	1 lb Ripe tomatoes; peeled,
1/2 ts Ground cinnamon	2 ts Tomato paste
1/2 ts Paprika	1 Heaped tablespoon
5 1/2 pt Water	2 Lemons

Instructions for Harira Soup

Drain the chick-peas and put them in a large soup pan with the lamb, chicken, onions, and lentils. Add the turmeric, cinnamon, and paprika and pour in 5 pints of the water. Add salt and pepper. Bring to a boil, cover, and simmer gently for about 1 1/2 hours. Then add the rice, cilantro, parsley, celery, tomatoes, and tomato paste. Cook for another 20 minutes or until the rice is cooked. Stir the remaining 1/2 pint water slowly into the flour to make a smooth cream, then add this to the soup, stirring gently until the soup starts to bubble again. To serve, cut the lemons into quarters and serve on the side of the bowls of hot soup. NOTES : This is served at sunset to break the daily fast observed between sunrise and sunset over the 30 days of Ramadan. Recipes vary from family to family and from region to region and it can be made without the meat. Recipe by: Recipes from Morocco, by M. MacKillop and M. Wortman Posted to TNT - Prodigys Recipe Exchange Newsletter by Leon & Miriam Posvolsky on Dec 28, 1997

Main Ingredient: SoupCuisine: Uncategorized