RFCJ RECIPE ARCHIVE
Posted by : Sharon Stein Harira Soup #1 - meat
I have found a recipe for this in Joyce Goldstein's Mediterranean the Beautiful Cookbook. Perhaps this is what you are looking for, Karen. I am including her notes at the beginning of the recipe. Since this is not a kosher cookbook, there was butter and meat in the orginal recipe, but I substituted pareve margarine. Sharon ****************************************************************** HARIRA Lamb and Bean Soup Muslims serve this soup to break the fast at the end of Ramadan. There are many variations on this recipe. All of them are lemony, some omit the eggs, some have only lentils, and still others add noodles or orzo. 1/2 cup dried chick-peas (garbanzo beans) salt 9 cups water 3 tablespooons white rice 3 tablespoons flour mixed with 1/2 cup water 2 tablespoons margarine 1 tablespoon olive oil 1/2 lb lamb, cut into 1/2" cubes 2 onions, chopped (about 3 cups) 2 cloves garlic, finely minced 1/2 teaspoon ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon ground turmeric 2 cups pureed canned plum (Roma) tomatoes, or 1 1/2 lb peeled, seeded and chopped fresh plum tomatoes 1/2 cup chopped fresh flat-leaf (Italian) parsley 1/4 cup chopped fresh cilantro 2 teaspoons freshly ground pepper, or to taste 2 eggs 1/4 cup fresh lemon juice Place the chick-peas in a bowl with water to cover generously. Refrigerate overnight. Drain and rinse well. Transfer the chick-peas to a 1 qt saucepan and add 3 cups of the water. Bring to a boil, reduce the heat to low, cover and simmer until cooked through but not falling apart, about 1 hour. Remove from heat and salt lightly. Drain the chick-peas, reserving the cooking liquid. You will have about 1 1/2 cups chick-peas. Set the chick-peas and liquid aside. Pour another 3 cups water into a 3 qt saucepan and bring to the boil. Add the lentils and rice, and simmer for 20 minutes. Add flour-water paste, stirring in well. While the lentils are simmering, in a large saute pan over high heat, melt the margarine with the oil. Add the lamb and brown well on all sides, about 5 minutes. Add the onions, garlic, ginger, cinnamon and turmeric and saute for a few minutes. Add the remaining 3 cups water and simmer, uncovered, over low heat for 30 minutes. Add the meat-onion mixture, drained chick-peas, tomatoes, parsley and cilantro to the lentils and simmer for 15 minutes. Add salt to taste and the pepper; the soup should be peppery. If it seems too thick, thin it with a little of the reserved cooking liquid. Remove the soup from the heat. In a small bowl, whisk together the eggs and lemon juice. Stir into the soup. Serve at once. Serves 6.
