Moroccan HariraSubmitted by: UMJENNAH
IntroductionA delicious chickpea and tomato soup they serve in Morocco to break the fast in Ramadan. A delicious chickpea and tomato soup they serve in Morocco to break the fast in Ramadan.
Tomatoes, Chickpeas, Lentils, and Lamb
Dice the Onion and cook in 1 tbsp of canola oil on low heat until the onions are transparent.
Trim the Lamb of shank of obvious fat and add it, garlic, and a diced fresh tomato to the cooked onions and brown the lamb on outside.
Add 2 cups of water (more or less but enough to cover the chickpeas and lentils) and 1 cup of soaked chickpeas and the lentils.
Cook on the pressure cooker 5 minutes or so until the beans are tender.
Remove the lid and remove the bones from the meat.
Add most of the can of tomato paste and salt to taste.
Bring it to a boil then add a whisked egg by dropping small amounts of it through the soup. Allow the egg to cook before stirring.
Add chopped cilantro and allow to simmer on low heat for atleast an hour.
You can add more water if the soup is too thick or some flour to thicken it up if it is too watery.
5 minutes before serving add the vermicelli.
Number of Servings: 1
Recipe submitted by SparkPeople user UMJENNAH.