Harira soup

Yield: 1 Servings

Measure Ingredient
500 grams (1 lb) meat; diced
200 grams (8 oz) chick peas (soaked overnight)
100 grams (4 oz) lentils
100 grams (4 oz) dry beans (soaked overnight)
3 \N Celery ribs; diced
1 bunch Coriander; (cilantro),chopped
½ teaspoon Saffron
2 \N Onions; chopped
5 \N Tomatoes; chopped
100 grams (4 oz) flour
100 grams (4 oz)fine vermicelli
1 \N Lemon ; juice of
\N \N Salt & pepper
1 small Glass oil

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" <perezleah@...> on Nov 01, 1998, converted by MM_Buster v2.0l.

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