Algerian Classic Spiced Soup Herira

An inspired soup with a wide assortment of spices, seasonings, lamb or chicken and the unique chamira—a fermented potion that thickens the soup somewhat and adds characteristic flavor.

• Ready In: 2 hrs 30 mins
• Serves: 8

Ingredients

• FOR THE CHAMIRA

• 4  tablespoons flour
• 1⁄2 cup water
• 2  teaspoons white vinegar

• FOR THE SOUP

• 4  tablespoons  corn oil
• 2  lbs boneless leg of lamb, cut into 1 inch cubes or 2 1⁄2 lbs chicken parts, leg, thigh, breast
• 1  medium onion, chopped (1/2 cup)
• 2  ripe tomatoes, chopped (1 pound)
• 10  sprigs fresh coriander, chopped
• 6  sprigs flat leaf parsley, chopped
• 4  celery ribs, strings removed and sliced
• 1  teaspoon salt (to taste)
• 1⁄4 teaspoon black pepper
• 1  teaspoon  ground caraway seed (divided)
• 1⁄4 teaspoon ground cinnamon
• 1⁄4 teaspoon  hot red chili powder
• 1⁄2 teaspoon saffron, stamens or 1⁄2 teaspoon turmeric
• 1⁄2 teaspoon  ground aniseed
• 7  cups water
• 1  cup dried garbanzo beans, soaked overnight in water and drained
• 1⁄4 cup brown lentils, soaked overnight in water and drained
• 2  tablespoons tomato paste
• 1⁄4 cup rice, well rinsed or 4  ounces  angel hair  vermicelli
•  lemon wedge, for serving

Directions

1. PREPARE THE CHAMIRA: Mix the flour and vinegar together: Cover the bowl and let stand in a warm place in the kitchen overnight or longer to ferment. Add to the soup toward the end of the cooking process.
2. PREPARE THE SOUP: Pout the oil, lamb and onion in a large pan and stir fry over low heat for 5 minutes to change the color.
3. Add the tomatoes, coriander, parsley, celery, salt, pepper, ½ teaspoon caraway, cinnamon, chili powder, saffron and anise and mix well. Add the water and bring to a boil. Add the chick peas and lentils and cover the pan. Simmer over low heat for 1 ½ hours.
4. Add the tomato paste, rice and chamira and stir frequently for 15 minutes so that the chamira does not stick to the pan. Add the balance of the caraway (1/2 teaspoon) and remove the soup from the heat.
5. Serve warm with lemon wedges and squeeze as much juice into the soup as desired.
6. Serves 8 as a first course.
7. The Great Book of Couscous.