Harira (from Joy)

Harira (from Joy)
Yield: 4 servings

Here is a recipe for my favorite soup of all time. It's a Moroccan dish and is just so full of flavor. Over there they sometimes make it with donkey's feet. Traditional is mutton but you can use beef if mutton is too strong for you. Or goat. I sometimes make this with goat meat. The combination of sweet spices, cilantro, lemon juice, chick peas and tomatoes is just perfect. I get cravings for this stuff sometimes and just have to make it even though I'm mildly allergic to the tomatoes.

I usually use about a quarter again as much of the spices as this recipe calls for. Don't try to adjust at the end - this mixture needs the spices to be sauteed and then the long simmering to bring out and meld the flavors properly so decide early on if you like it strongly seasoned or not.

1/2 cup dried chick peas (or one (15 oz) can - see below)
2 tbsp butter
1-1/4 tsp cinnamon
1 tsp ground ginger
1 tsp ground turmeric
3/4 tsp paprika
1/2 tsp black pepper
1 pinch saffron
3/4 lb boneless lamb shoulder
1 cup chopped onion
3 tbsp chopped parsley
3 tbsp cilantro
1-1/2 cup fresh peeled and chopped or canned tomatoes
5-1/3 cup water
1/2 cup lentils
2 tbsp lemon juice
1-1/2 tsp salt

Soak chick peas overnight, drain (or use 1 can of canned chickpeas and add at the same time as the lentils).

In dutch oven, melt butter over low heat, stir in cinnamon, ginger, turmeric, paprika, pepper and saffron and cook 2 minutes.

Stir in the lamb, onions, parsley and coriander and cook, stirring occasionally or until the onions are soft.

Stir in tomatoes and simmer 10 minutes.

Add the water and chick peas. Heat to boiling over medium heat. Reduce the heat and simmer, partially covered 1 hour.

Stir in the lentils and simmer, partially covered, 45 minutes or until the lentils are tender.

Stir in the lemon juice and salt and cook 5 minutes longer.


1 comment:

  1. I still make this - had some last week. Miss you guys... MoPQQQ


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