Harira

Description

Harira is the soup that Moroccans traditionally use to break the fast every night of Ramadan. Season to taste with mint leaves, cinnamon, salt, and pepper.

Ingredients

• 1 pound cubed lamb meat
• 1 yellow onion, chopped
• 1 red onion, chopped
• ¾ cup chopped celery
• ½ cup chopped fresh cilantro
• 2 tablespoons margarine
• 1 ½ teaspoons ground black pepper
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamonr
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cayenne pepper
• 1 (29 ounce) can diced tomatoes, juice reserved
• 7 cups water
• ¾ cup green lentils
• 1 (15 ounce) can garbanzo beans, drained
• 4 ounces vermicelli pasta
• 2 eggs, beaten
• 1 lemon, juiced

Instructions

1. Combine lamb, onions, celery, cilantro, margarine, pepper, turmeric, cinnamon, ginger, and cayenne in a large soup pot over low heat.
2. Cook, stirring frequently, for 5 minutes.
3. Pour in tomatoes (without juice) and simmer for 15 minutes.
4. Add water, reserved tomato juice, and lentils.
5. Bring to a boil, then reduce the heat, cover, and simmer for 1 hour 50 minutes.
6. Increase the heat to medium-high and add garbanzo beans and vermicelli pasta.
7. Cook until noodles are tender yet firm to the bite, about 10 minutes.
8. Stir in eggs and lemon juice and cook for 1 minute.

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