Harira

Harira

by Kayla Rogers 2 years ago
4.5 (10)
2 hours
467.4 kcal
50 g carbs
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Description

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

Ingredients
  • 1 pound cubed lamb meat
  • 1 teaspoon ground turmeric
  • 1 ½ teaspoons ground black pepper
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cayenne pepper
  • 2 tablespoons margarine
  • ¾ cup chopped celery
  • 1 onion, chopped
  • 1 red onion, chopped
  • ½ cup chopped fresh cilantro
  • 1 (29 ounce) can diced tomatoes
  • 7 cups water
  • ¾ cup green lentils
  • 1 (15 ounce) can garbanzo beans, drained
  • 4 ounces vermicelli pasta
  • 2 eggs, beaten
  • 1 lemon, juiced
Directions
  1. 1. Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, butter, celery, onion, and cilantro into a large soup pot over a low heat. Stir frequently for 5 minutes. Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes.
  2. 2. Pour tomato juice, 7 cups water, and the lentils into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours.
  3. 3. About 10 minutes before serving turn the heat to medium-high, place chickpeas and noodles into the soup, let cook about 10 minutes (until noodles are al dente). Stir in lemon and eggs, let eggs cook 1 minute.
Nutrition Facts
serving: 6 servings
calories: 467.4 kcal
carbohydrates: 50 g
protein: 29.4 g
saturated fat: 5.8 g
cholesterol: 116.4 mg
sodium: 593.8 mg
fiber: 13.3 g
sugar: 6.5 g