RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Harira Soup #2 - meat
Sharon wrote: > > I have found a recipe for this in Joyce Goldstein's Mediterranean the > Beautiful Cookbook. Perhaps this is what you are looking for, > Karen... It's raining Harira Soup recipes! Thanks to everyone who supplied a recipe for this delicious soup both privately and publicly on the newsgroup. With it's last-minute infusion of egg and lemon, Sharon's recipe seems to come closest to the version Ruth and I ate in Jerusalem. The recipe I am sharing below -- with the permission of the person who supplied it to me, Rose-Marie Lacherez -- includes the tell-tale egg threads but lacked the jolt of lemon. At any rate, I encourage everyone to make up a batch of this special soup. You may be especially tempted when you learn that, at first, only I ordered an appetizer (I'm such a baby when I eat in new restaurants. I want to try everything. After all, I don't know when I'll get back to Jerusalem next.) However, when Ruth had a couple of spoonfuls of my soup, she ordered her own portion. Then, the two of us slurped away happily! Karen Selwyn * * * * * * * HARIRA SOUP 1 bunch of coriander 1 bunch of parsley 3 stalks of celery 1 large onion 500g stewing beef or lamb or chicken olive oil 3 cups chick peas, soaked overnight 1 cup lentils 1 cup favas, soaked overnight (optional) 1 tsp mild paprika 1/2 tsp powdered ginger 1/2 tsp cumin 1 tsp black pepper 6 medium tomatoes, minced (or 2 tomatoes and tomato paste) Water 1 1/2 cup lukewarm water 3 Tsp flour 3 eggs salt, pepper Process coriander, parsley and celery in blender or food processor until pureed. In a deep saucepan or pressure cooker, brown meat in oil. Add pureed herbs. Add chick peas, lentils, favas and cook gently for a few minutes then add spices. Stir. Add minced tomatoes and stir. Add water to about 4" above the meat/bean mixture. Cover the pan and cook gently for 2-3 hours (1 hour in the pressure cooker). Add water if necessary and bring back to the boil. In a bowl, mix lukewarm water and flour. Reduce heat and slowly add mixture while stirring constantly. Bring soup back to the boil and let simmer for 10 minutes. In a bowl, beat eggs. Gently pour beaten eggs through the prongs of a fork into the soup so that the eggs make strands. Adjust seasoning. With special thanks to Rose-Marie Lacherez's Moroccan son-in-law, the creator of this recipe.
