Harira, the traditional Moroccan soup with lamb, chickpeas, broad beans, saffron, and a velvety tomato-herb base thickened with an overnight flour paste. A slow-simmered bowl with deep, layered spice.
Ingredients
Instructions
Soak overnight ⅓ cup flour in 1 cup water; ½ cup chick peas in water to cover
Brown in lightly oil deep pan lamb, onions, saffron and paprika (increase or decrease according to taste)
Add 6 cups of water, soup bones, butter, salt, pepper, pre-soaked chick peas with skins popped off and discafrded, and the dried broad beans which have been washed and cleaned
Simmer, covered, for 2 hours or more.
20 minutes before serving, put through a food mill into the soup pan (or blend with one cup of water) the tomatoes, parsley, corinader and the flour and water paste
Add 3 cups of water, and when it returns to boil, add the vermicelli
When the vermicelli is cooked, add 1 tablespoon butter and lemon juice (or serve a wedge of lemon with each bowl to be squeezed on the soup at the tatle)
The soup should be velvety; so add water or flour thickening if it is not.
*Note: Lentils may be substituted for chick peas; meat can be chicken; yearst may be used in place of flour and water if that mixture was not made night before; rice may be substituted for vermicelli.
Nutrition
- Calories
- 235 calories
