Harira Recipe

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Harira Recipe

 

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Harira

 

Ingredients

1/3 cup flour
1/2 cup chick peas
1/2 lb lean lamb or beef diced
2 large onions, chopped
1/4 tsp saffron
2 tbsp paprika
1 soup bones
1 tbsp butter
2 tbsp salt
1/2 tsp pepper
1/2 cup dried broad beans
1 1/2 lb tomatoes
1 bunch parsley
1 bunch fresh coriander
1 tbsp butter
1/3 cup rice
1 lemon
1/2 cup lentils



 

Preparation

Soak 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 Women's Association of Rabat.

 

 

Servings: 8

 

 

 

 


 

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