Recipe Collection
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Recipe: Harira Soup
Categories: None
Yield: 1 Servings
500 g (1 lb) meat; diced
200 g (8 oz) chick peas (soaked
-- overnight)
100 g (4 oz) lentils
100 g (4 oz) dry beans (soaked
-- overnight)
3 Celery ribs; diced
1 bn Coriander;
-- (cilantro),chopped
1/2 ts Saffron
2 Onions; chopped
5 Tomatoes; chopped
100 g (4 oz) flour
100 g (4 oz)fine vermicelli
1 Lemon ; juice of
Salt & pepper
1 sm Glass oil
Another recipe from "Moroccan Jewish Cooking" by Viviane & Nina Moryoussef...
Fry the onions & tomatoes in oil. Add the chickpeas, lentils, beans, celery, coriander, meat & saffron. Cook covered in 5 pints of water over medium heat for about 1 hour. Mix the flour smoothly with a glass of water & pour slowly into the soup, stirring with a wooden spoon. Add lemon juice, salt & pepper to taste. Pour in the vermicelli & simmer gently for 15 minutes more.
Posted to JEWISH-FOOD digest by "leah perez" <perezleah@hotmail.com> on Nov 01, 1998, converted by MM_Buster v2.0l.
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