Moroccan Harira

Moroccan Harira

 

1 pound lamb, cut small cubes

1 teaspoon tumeric

1 teaspoon freshly ground black pepper

1 teaspoon cinnamon

1/4 teaspoon ginger

2 tablespoons butter

3/4 cup chopped celery and leaves

2 onions, chopped

1/2 cup chopped parsley and cilantro

1 32 oz. can tomatoes, chopped

salt to taste

3/4 cup lentils

1 cup chickpeas, canned are fine

1/4 cup fine soup noodles

2 eggs, beaten with the

Juice of 1/2 lemon

 

Put the lamb, spices, butter, celery, onion, and parsley/cilantro in a large soup pot and stir over a low heat for 5 minutes. Add the tomato pieces, and continue cooking for 10 to 15 minutes. Salt lightly.

 

Add the juice from the tomatoes, 7 cups of water, and the lentils. Bring to a boil, then reduce heat, partially cover, and simmer for 2 hours.

 

When ready to serve, add the chickpeas and noodles and cook for 5 minutes. Then, 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. ladle into bowls and dust with cinnamon.

 

Serve hot.

 

Makes 8 servings.