harira souiria (lamb and chicken soup)

Categories
Moroccan
Soup/stew
Meats
African
Yield
4 servings
MeasureIngredient
4 ounces Lean lamb
1 ounce Butter
1 medium Onion; chopped
1 tablespoon Parsley; chopped
2 teaspoons Sweet paprika
1 teaspoon Powdered saffron
  Salt
  Black pepper;freshly ground
3 litres Water
50 grams Chick-peas; soaked overnight
50 grams Brown lentils
⅔ kilograms Tomatoes
6 tablespoons Lemon juice
50 grams Rice
50 grams Flour
Egg

Cut the lamb into ½-inch cubes. Blanch the tomatoes, peel and chop finely or puree them. Put the meat into a large saucepan with the butter, onion, parsley, paprika, saffron and salt and pepper to taste. Cook gently, stirring frequently, for 5 minutes. Add the water, chick-peas, lentils, tomatoes and lemon juice. Cover the pan and cook for 1½ hours. Add the rice and cook for 15 to 20 minutes, or until the rice is cooked. Meanwhile, put the flour into a bowl and slowly add cold water until you have a thin paste the consistency of single cream. Stir the flour mixture into the pan and cook for a further 15 minutes. Break open one end of the egg, hold it above the soup and let it drop slowly into the soup, stirring constantly. Pour the soup into a heated serving dish and serve immediately.

"This rich Moroccan soup, especially prepare and eaten during Ramadan, is usually served accompanied by dates." Source: Jane Grigson (ed.): The World Atlas of Food. A Gourmet's Guide to the Great Regional Dishes of the World. Mitchell Beazley Publishers 1974. This edition: Spring Books, London 1988. ISBN 0 600 55929 7. Typed by Heiko Ebeling.

Submitted By HEIKO EBELING On 07-01-95

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