Harira with Lamb
Soups • Moroccan
Description
Traditional Moroccan soup – this dish marks the beginning of the meal every evening during Ramadan.
Ingredients
- Lamb 15 oz
- Turmeric 1 teaspoon
- Ground Black Pepper 1½ teaspoons
- Cinnamon 1 teaspoon
- Grated Ginger Root ¼ teaspoon
- Red Long Chili Peppers ¼ teaspoon
- Margarine 2 tablespoons
- Celery salt 5 oz
- Onion 1 head
- Cilantro 0 oz
- Spanish onions 1 head
- Tomatoes 30 oz
- Water 7 cups
- Lentils 5 oz
- Chickpea 15 oz
- Vermicelli 5 oz
- Chocolate eggs 2 pieces
- Lemon 1 piece
Step-by-Step Guide
Step 1
Chop the onion and cilantro. Place the lamb, turmeric, black pepper, cinnamon, ginger, red chili pepper, margarine, onion, and cilantro in a large pot, set over low heat, and cook, stirring for 5 minutes.
Step 2
Dice the tomatoes. Drain the juice, add the diced tomatoes to the pot, mix everything, and cook over low heat for 15 minutes.
Step 3
Add the remaining tomato juice, 7 cups of water, and lentils to the pot. Bring the soup to a boil and let it simmer for 2 hours.
Step 4
10 minutes before the dish is ready, increase the temperature to 375°F, add the soaked chickpeas and vermicelli to the soup, and cook for approximately 10 minutes until the vermicelli is ready.
Step 5
Add the juice of one lemon and 2 beaten eggs to the soup, stir, and cook for another minute until the eggs are set.
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