Harira

Submitted by ElizabethKnicely

"This is the soup that Moroccans traditionally use to break the fast every night of Ramadan. Season with salt, pepper, mint leaves and cinnamon to taste."

 

• Ready In: 2hrs 45mins
• Ingredients: 18
• Serves: 6

ingredients

• 453.59 g cubed lamb
• 4.92 ml ground turmeric
• 7.39 ml ground black pepper
• 4.92 ml ground cinnamon
• 1.23 ml ground ginger
• 1.23 ml ground cayenne pepper
• 29.58 ml margarine
• 177.44 ml chopped celery
• 1 onion, chopped
• 1 red onion, chopped
• 118.29 ml chopped fresh cilantro
• 822.13 g can diced tomatoes
• 1656.13 ml water
• 177.44 ml green lentil
• 425.24 g can garbanzo beans, drained
• 113.39 g vermicelli
• 2 eggs, beaten
• 1 lemon, juiced

directions

1. 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.
2. 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.
3. About 10 minutes before serving turn the heat to medium-high, place garbanzo beans 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.