harira

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Filed Under:Stew, African, Main Dish,

Servs: 6  Prep: 30m  Cook: 90m  

This was a recipe given to me by a friend with a Moroccan husband. Traditionally it is a dish to break fast during Ramadan. Using a couple of recipes online and by taste, I altered this a bit from its original format but it came out delicious.

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Ingredients [?] Change Serving Size Add all ingredients to Shopping List

  •   3 ripe tomatoes
  •   1 large onion
  •   3 stalks celery
  •   ? bunch cilantro
  •   ? bunch parsley
  •   Enough broth/water to cover meat
  •   Fresh grated ginger
  •   Turmeric
  •   Cinammon
  •   Cumin
  •   Saffron
  •   Salt and pepper to taste
  •   ? cup lentils
  •   1 can chickpeas
  •   1 small can tomato paste
  •   ?-1 cup fine egg noodles
  •   Meat ? cubed lamb, chicken thighs both good
  •   1 lemon

Instructions

  1. Place first five ingredients in food processor and puree. Sautee meat in large soup pot (if using lamb); poach chicken thighs in broth/water. Remove meat. Add pureed ingredients to broth. Bring to a boil. Turn head to medium and add ginger, spices, tomato paste, lentils and chickpeas. Simmer for about an hour. Add noodles and meat. Cook for about 15 mins until noodles are cooked. Serve with lemon wedge and chopped cilantro to garnish.

Note From The Chef

sarahK October 14

I didn't put amounts for the spices because I just winged it. I think that most combinations would turn out well. This thickens up a lot after it sits and is even better the next day.

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