Harira soup
1 Servings
Ingredients
| Quantity | 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 | Celery ribs; diced | |
| 1 | bunch | Coriander; (cilantro),chopped |
| ½ | teaspoon | Saffron |
| 2 | Onions; chopped | |
| 5 | Tomatoes; chopped | |
| 100 | grams | (4 oz) flour |
| 100 | grams | (4 oz)fine vermicelli |
| 1 | Lemon ; juice of | |
| Salt & pepper | ||
| 1 | small | Glass oil |
Directions
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.