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Harira

Roger Doiron

Feb 13, 2006

Recipe Type:

Soups & stews

Cuisine:

Moroccan

If the world were to hold a global soup-olympics, Harira, the thick soup Moroccans eat during Ramadan would certainly be in medal contention. The authentic recipe calls for lamb, but you can make a delicious version without it.

Ingredients

2 tablespoons butter
3/4 cup chopped celery and leaves
2 onions, chopped
1/2 cup parsley and cilantro, chopped
1-2 pounds of tomatoes, chopped
3/4 cup lentils
1 cup chickpeas (canned are fine)
1/4 cup fine soup noodles
2 eggs, beaten with the juice of 1/2 lemon

Preparation

1) Put the lamb, spices, butter, celery, onion, and parsley/cilantro in a large soup pot and stir over a low heat for 5 minutes. Add the tomato pieces, and continue cooking for 10-15 minutes. Salt lightly. 2) Add 7 cups of water, and the lentils. Bring to a boil, then reduce heat, partially cover, and simmer for 2 hours. 3)When ready to serve, add the chickpeas and noodles and cook for 5 minutes. Then, with the soup at a steady simmer, stir the lemony eggs into the stock with a long wooden spoon. Continue stirring slowly, to create long egg strands and to thicken the soup. Season to taste. ladle into bowls and dust with cinnamon.

ABOUT THE AUTHOR, Roger Doiron

Father, husband, son, brother and uncle. Garden activist, advocate, writer, speaker and photographer. Founder of KGI and certified garden geek. Growing lots of good stuff on the coast of Maine.

Author's link

Twitter @rogerdoiron