Moroccan Harira (to die for)
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 234.9
- Total Fat: 8.1 g
- Cholesterol: 95.9 mg
- Sodium: 334.1 mg
- Total Carbs: 23.2 g
- Dietary Fiber: 5.5 g
- Protein: 18.1 g
View full nutritional breakdown of Moroccan Harira (to die for) calories by ingredient
Introduction
Quite possibly the best soup in the world. By custom the dish to break the fast during Ramadan, but this version is a meal in itself.Serve with extra lemon wedges to squirt in the individual bowls. Quite possibly the best soup in the world. By custom the dish to break the fast during Ramadan, but this version is a meal in itself.
Serve with extra lemon wedges to squirt in the individual bowls.
Number of Servings: 8
Ingredients
-
1 lb. lamb, cut into small cubes
1 teaspoon turmeric
1 teaspoon pepper
1 teaspoon cinnamon
1/4 teaspoon ginger
2 Tablespoons butter
3/4 cup chopped celery and leaves
2 onions, chopped
1/2 cup parsley and cilantro, chopped
1 2-lb. can of tomatoes, chopped
salt
3/4 cup lentils
1 cup chickpeas (canned are fine)
1/4 cup fine soup noodles
2 eggs, beaten with the juice of 1/2 lemon
Directions
makes 8 1-cup servings
Put the lamb, spices, butter, celery, onion, and parsley/cilantro in a large soup pot and stir over a low heat for 5 minutes. Add the tomato pieces, and continue cooking for 10-15 minutes. Salt lightly.
Add the juice from the tomatoes, 7 cups of water, and the lentils. Bring to a boil, then reduce heat, partially cover, and simmer for 2 hours.
When ready to serve, add the chickpeas and noodles and cook for 5 minutes. Then, with the soup at a steady simmer, stir the lemony eggs into the stock with a long wooden spoon. Continue stirring slowly, to create long egg strands and to thicken the soup. Season to taste. Serve with lemon wedges.
Number of Servings: 8
Recipe submitted by SparkPeople user IZZY-BLUE.
Put the lamb, spices, butter, celery, onion, and parsley/cilantro in a large soup pot and stir over a low heat for 5 minutes. Add the tomato pieces, and continue cooking for 10-15 minutes. Salt lightly.
Add the juice from the tomatoes, 7 cups of water, and the lentils. Bring to a boil, then reduce heat, partially cover, and simmer for 2 hours.
When ready to serve, add the chickpeas and noodles and cook for 5 minutes. Then, with the soup at a steady simmer, stir the lemony eggs into the stock with a long wooden spoon. Continue stirring slowly, to create long egg strands and to thicken the soup. Season to taste. Serve with lemon wedges.
Number of Servings: 8
Recipe submitted by SparkPeople user IZZY-BLUE.
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