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Traditional Harira Soup So3oudiya wa aftakhir13006 39969lamb300 ggreen lentils150 gchickpeas150 gonion1 celery150 gtomato paste2 tablespoonstomato juice400 gflour100 gvermicelli1 bunch of coriander1 bunch parsley1 lemons3 oil3 tablespoonsturmeric1 tablespoonssaffron threads1 cumin1/2 teaspoonblack peppersaltTrue1. Heat the oil in a deep saucepan and add in the meat, turmeric, saffron, coriander, parsley, onion and celery. Season with salt and stir. 2.
Add in a cup of water and stir over low heat for 5 to 10 minutes. 3.
Pour 2 liters of boiled water over the meat mixture and add in the lentils and chickpeas. Simmer covered over low heat for about 50 minutes. 4.
Then add in the tomato juice, tomato paste and cumin and cook for another 20 minutes. 5.
Meanwhile, in a bowl mix the flour with half a liter of cold water. Whisk well to prevent the formation of lumps and strain. 6.
Pour the flour and water mixture over the soup and mix slowly to prevent lumps. 7.
Finally, add in the vermicelli and stir constantly for about 5 to 10 minutes. By then you should have a thick soup. 8.
To serve, squeeze the lemon over the harira soup.
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Traditional Harira Soup
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ingredients |
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300
g
lamb,
cubed
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150
g
green lentils
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150
g
chickpeas
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1
onion,
chopped finely
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150
g
celery,
chopped finely
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2
tablespoons
tomato paste,
diluted with a little bit of water
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400
g
tomato juice
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100
g
flour
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1
vermicelli,
handful
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1
bunch of coriander,
chopped finely
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1
bunch parsley,
chopped finely
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3
lemons,
cut into wedges
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3
tablespoons
oil
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1
tablespoons
turmeric
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1
saffron threads
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1/2
teaspoon
cumin
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black pepper
to taste
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salt
to taste
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1. Heat the oil in a deep saucepan and add in the meat, turmeric, saffron, coriander, parsley, onion and celery. Season with salt and stir. 2.
Add in a cup of water and stir over low heat for 5 to 10 minutes. 3.
Pour 2 liters of boiled water over the meat mixture and add in the lentils and chickpeas. Simmer covered over low heat for about 50 minutes. 4.
Then add in the tomato juice, tomato paste and cumin and cook for another 20 minutes. 5.
Meanwhile, in a bowl mix the flour with half a liter of cold water. Whisk well to prevent the formation of lumps and strain. 6.
Pour the flour and water mixture over the soup and mix slowly to prevent lumps. 7.
Finally, add in the vermicelli and stir constantly for about 5 to 10 minutes. By then you should have a thick soup. 8.
To serve, squeeze the lemon over the harira soup.
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The following ingredients were not included in the calculation of the nutrition facts of this recipe:
- salt
- black pepper
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Number of servings:
6
Amount per serving
Calories:
399
Total fat (g):
11
Saturated fat (g):
2
Cholesterol (mg):
32
Carbohydrates (g):
52
Protein (g):
24
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