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Suggest a better descriptionSoak overnight 1/3 c flour in 1 c water; 1/2 c chick peas in water to cover Brown in lightly oil deep pan lamb, onions, saffron and paprika (increase or decrease according to taste). Add 6 cups of water, soup bones, butter, salt, pepper, pre=soaked chick peas with skins popped off and discafrded, and the dried broad beans which have been washed and cleaned. Simmer, covered, for 2 hours or more. 20 mins. before serving, put through a food mill into the soup pan (or blend with one cup of water) the tomatoes, parsley, corinader & the flour and water paste. Add 3 cups of water, and when it returns to boil, add the vermicelli. When the vermicelli is cooked, add 1 T butter and lemon juice (or serve a wedge of lemon with each bowl to be squeezed on the soup at the tatle). the soup should be elvety; so add water or flour thickening if it is not. *Note: Lentils may be substituted for chick peas; meat can be chicken; yearst may be used in place of flour and water if that mixture was not made night before; rice may be substituted for vermicelli. A soup served each night at sundown to break the Ramadan Fast. This receipe is from COOKING IN MOROCCO by the American Womens Association of Rabat.
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Serving Size: 1 Serving (228g) | ||
Recipe Makes: 8 | ||
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Calories: 244 | ||
Calories from Fat: 83 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.2g | 12 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 26.1mg | 8 % | |
Sodium 58.1mg | 2 % | |
Potassium 664.3mg | 17 % | |
Total Carbohydrate 32.4g | 10 % | |
Dietary Fiber 8.2g | 33 % | |
Sugars, other 24.2g | ||
Protein 11.7g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 244
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