Harira Soup Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
500 gram: (1 lb) meat, diced
200 gram: , (8 oz) chick peas (soaked overnight)
100 gram: , (4 oz) lentils
100 gram: , (4 oz) dry beans (soaked overnight)
3: Celery ribs, diced
1 bunch: Coriander, (cilantro),chopped
1/2 tsp: Saffron,
2: Onions, chopped
5: Tomatoes, chopped
100 gram: , (4 oz) flour
100 gram: , (4 oz)fine vermicelli
1: Lemon, juice of
Salt & pepper,
1 small: Glass oil,
Directions:
Another recipe from "Moroccan Jewish Cooking" by Viviane & Nina
Moryoussef...
Fry the onions & tomatoes in oil. Add the chickpeas, lentils, beans,
celery, coriander, meat & saffron. Cook covered in 5 pints of water over
medium heat for about 1 hour. Mix the flour smoothly with a glass of water
& pour slowly into the soup, stirring with a wooden spoon. Add lemon juice,
salt & pepper to taste. Pour in the vermicelli & simmer gently for 15
minutes more.
Posted to JEWISH-FOOD digest by "leah perez" on Nov
01, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
Moryoussef...
Fry the onions & tomatoes in oil. Add the chickpeas, lentils, beans,
celery, coriander, meat & saffron. Cook covered in 5 pints of water over
medium heat for about 1 hour. Mix the flour smoothly with a glass of water
& pour slowly into the soup, stirring with a wooden spoon. Add lemon juice,
salt & pepper to taste. Pour in the vermicelli & simmer gently for 15
minutes more.
Posted to JEWISH-FOOD digest by "leah perez"
01, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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