Moroccan Harira Soup
Traditionally used to bread the fast during Ramadan, Harira soup is a thick, rich, meal in itself.
- 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
- 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
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. Just before serving, add chickpeas and noodles and simmer for 5 minutes. Slowly stir in the lemon/egg combination.
Continue stirring to create long egg strands to thicken soup. Season to taste. Dust with cinnamon, to taste.
Makes 8 servings.