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Harira
Ingredients
⅓ cup flour
½ cup chick peas
½ lb lean lamb or beef, diced
2 large onions, chopped
¼ teaspoon saffron
2 tablespoons paprika
Soup bones
1 tablespoon butter
2 tablespoons salt
½ teaspoon pepper
½ cup broad beans, dried
1½ lb tomatoes
1 bunch parsley
1 bunch fresh coriander
1 tablespoon butter
⅓ cup rice
1 lemon
½ cup lentils
Details
Serves: 8
Method
Soak overnight ⅓ cup flour in 1 cup water; ½ cup chick peas in water to cover. Brown lightly in oil the lamb, onions, saffron and paprika (increase or decrease according to taste). Add 6 cups of water, soup bones, butter, salt, pepper, pre-soaked chick peas with skins popped off and discarded, and the dried broad beans which have been washed and cleaned. Simmer, covered, for 2 hours or more, 20 minutes before serving, put through a food mill into the soup pan (or blend with one cup of water) the tomatoes, parsley, coriander the flour paste and water. Add 3 cups of water, and when it returns to boil, add the vermicelli.
When the vermicelli is cooked, add 1 tablespoon butter and lemon juice (or serve a wedge of lemon with each bowl to be squeezed on the soup at the table) the soup should be velvety; so add water or flour thickening if it is not.
*Note:- Lentils may be substituted for chick peas; meat can be chicken; rice may be substituted for vermicelli.
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