1 small bunch fresh cilantro, chopped, about 1 cup
2 stalks celery, finely chopped, about 1 cup
1/4 cup chopped celery leaves
4 medium tomatoes, chopped
9 cups of water
2 stock cubes
1 can each chickpeas & White beans, drained
1/2 cup vermicelli
2 eggs, beaten with the juice of 1 lime
A generous pinch of saffron threads
Instructions
In a big deep pan melt butter, then add the following in order: ginger, onion, beef cubes, spices( cinnamon, turmeric, salt, pepper), herbs ( cilantro, celery, saffron). Cook over high heat for 5 minutes
Add the chopped tomato pieces, and continue cooking for 10-15 minutes. Add 9 cups of water, 2 stock cubes, and the lentils. Bring to a boil, then reduce heat, partially cover, and simmer for about 1 hour, or until beef is tender and lentils are fluffy.
When ready to serve, add the chickpeas, white beans and noodles and cook for 5 minutes. Finally, with the soup at a steady simmer, stir the lemony eggs into the stock with a long wooden spoon. Continue stirring slowly, to create long egg strands and to thicken the soup. Season to taste.
To serve: Ladle soup into individual bowls. If desired, sprinkle with a little chopped coriander (Cilantro)and serve with lemon wedges.
Serving
Suggestions
Harira is the soup Moroccans eat at Iftar in Ramadan. It is traditionally made with lamb , but I used beef instead. It's very delicious
Originally Submitted
1/1/2008
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