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Harira
Harira
0 Likes
Prep Time:
20 minutes
Cook Time:
150 minutes
Total Time:
170 minutes
Try a hearty Moroccan soup with lamb, lentils, chickpeas, noodles, and aromatic spices - perfect for enjoying during Ramadan.
Ingredients:
  • 1 pound cubed lamb meat
  • 1 red onion, chopped
  • 0.75 cup chopped celery
  • 0.5 cup chopped fresh cilantro
  • 2 tablespoons margarine
  • 1.5 teaspoons ground black pepper
  • 1 teaspoon ground turmeric
  • 0.25 teaspoon ground ginger
  • 0.25 teaspoon ground cayenne pepper
  • 1 (29 ounce) can diced tomatoes
  • 7 cups water
  • 0.75 cup green lentils
  • 1 (15 ounce) can garbanzo beans, drained
  • 4 ounces vermicelli pasta
  • 2 eggs, beaten
  • 1 lemon, juiced
Instructions:
  • In a large soup pot over low heat, mix lamb, onions, celery, cilantro, margarine, pepper, turmeric, cinnamon, ginger, and cayenne. Stir frequently and cook for 5 minutes. Add tomatoes (without juice), simmer for 15 minutes.
  • Combine water, reserved tomato juice, and lentils in a pot. Bring to a boil, then simmer covered for 1 hour and 50 minutes.
  • Turn up the heat to medium-high, then introduce garbanzo beans and vermicelli pasta. Allow the noodles to cook until they are tender yet slightly firm, approximately 10 minutes. Integrate eggs and lemon juice into the mix and continue cooking for 1 minute.

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