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Harira Soup

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Yield: 1 Ready in 1 hours

Cuisine: AmericanMain Ingredient: Soup

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Servings          
Original recipe makes 1
500 gmeat; (1 lb), diced
200 gchick peas; (8 oz), soaked
100 glentils; (4 oz)
100 gdry beans; (4 oz), soaked
3 ribsCelery; diced
1 bnCoriander
1/2 tsSaffron
2 Onions; chopped
5 Tomatoes; chopped
100 gflour; (4 oz)
100 gfine vermicelli; (4 oz)
juice of 1 lemon
salt and pepper; to taste
1 sm glassoil

Harira Soup Preparation

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,

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Calories Per Serving: 2918
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  1. Lunch

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