Harira

Harira


"This is the soup that Moroccans traditionally use to break the fast every night of Ramadan. Season with salt, pepper, mint leaves and cinnamon to taste."

Ingredients :
- 1 pound cubed lamb meat -
- 1 teaspoon ground turmeric -
- 1 1/2 teaspoons ground black pepper -
- 1 teaspoon ground cinnamon -
- 1/4 teaspoon ground ginger -
- 1/4 teaspoon ground cayenne pepper -
- 2 tablespoons margarine -
- 3/4 cup chopped celery -
- 1 onion, chopped -
- 1 red onion, chopped -
- 1/2 cup chopped fresh cilantro -
- 1 (29 ounce) can diced tomatoes -
- 7 cups water -
- 3/4 cup green lentils -
- 1 (15 ounce) can garbanzo beans, drained -
- 4 ounces vermicelli pasta -
- 2 eggs, beaten -
- 1 lemon, juiced -


How to Prepare :
1. Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, butter, celery, onion, and cilantro into a large soup pot over a low heat. Stir frequently for 5 minutes. Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes.
2. Pour tomato juice, 7 cups water, and the lentils into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours.
3. About 10 minutes before serving turn the heat to medium-high, place chickpeas and noodles into the soup, let cook about 10 minutes (until noodles are al dente). Stir in lemon and eggs, let eggs cook 1 minute.


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