Moroccan Harira

17 ingredients
12 steps

Ingredients

  • 1 lb lamb, cut small cubes
  • 1 teaspoon turmeric
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon cinnamon
  • 14 teaspoon ginger
  • 2 tablespoons butter
  • 34 cup celery & tops, chopped
  • 2 onions, chopped
  • 12 cup fresh parsley, chopped
  • 12 cup fresh cilantro, chopped
  • 32 ounces canned tomatoes, chopped
  • 12 teaspoon salt, to taste
  • 34 cup lentils
  • 1 cup chickpeas, canned
  • 14 cup noodles, fine soup
  • 2 eggs, beaten
  • 12 lemon, juice of

Directions

  1. 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.
  2. 2
    Add the tomato pieces, and continue cooking for 10 to 15 minutes.
  3. 3
    Salt lightly.
  4. 4
    Add the juice from the tomatoes, 7 cups of water, and the lentils.
  5. 5
    Bring to a boil, then reduce heat, partially cover, and simmer for 2 hours.
  6. 6
    When ready to serve, add the chickpeas and noodles and cook for 5 minutes.
  7. 7
    Beat the 2 eggs with the juice of 1/2 lemon.
  8. 8
    Then, with the soup at a steady simmer, stir the lemony eggs into the stock with a long wooden spoon.
  9. 9
    Continue stirring slowly, to create long egg strands and to thicken the soup.
  10. 10
    Season to taste.
  11. 11
    ladle into bowls and dust with cinnamon.
  12. 12
    Serve hot immediately.

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