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Thursday, August 25, 2016

harira

Ingredients

  • Servings: 6
  • 1 pound cubed lamb meat
  • 1 teaspoon ground turmeric
  • 1 1/2 teaspoons ground black pepper
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cayenne pepper
  • 2 tablespoons margarine
  • 3/4 cup chopped celery
  • 1 onion, chopped
  • 1 red onion, chopped
  • 1/2 cup chopped fresh cilantro
  • 1 (29 ounce) can diced tomatoes
  • 7 cups water
  • 3/4 cup green lentils
  • 1 (15 ounce) can garbanzo beans, drained
  • 4 ounces vermicelli pasta
  • 2 eggs, beaten
  • 1 lemon, juiced

Recipe

    Preparation Time: 15 mins Cook Time: 2 hrs 30 mins

    Ready Time: 2 hrs 45 mins

  • place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, butter, celery, onion, and cilantro into a large soup pot over a low heat. stir frequently for 5 minutes. pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes.
  • pour tomato juice, 7 cups water, and the lentils into the pot. bring the mixture to a boil, then reduce the heat to simmer. let soup simmer, covered, for 2 hours.
  • about 10 minutes before serving turn the heat to medium-high, place chickpeas and noodles into the soup, let cook about 10 minutes (until noodles are al dente). stir in lemon and eggs, let eggs cook 1 minute.

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