harira

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Servs: 6   Prep:   Cook:

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

ChefsugNote From The Chef

sarahK 21:56, 14 Oct 2007

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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