Prepare time: 20 min
Cook: 1 hr
Ready in: 1 hr 20 min

Harira is a delicious soup, a 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 1/2 teaspoons ground black pepper
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cayenne pepper
  • 2 tablespoons margarine
  • 3/4 cup chopped celery
  • 1 onion, chopped
  • 1 red onion, chopped
  • 1/2 cup chopped fresh cilantro
  • 1 (29 ounce) can diced tomatoes
  • 7 cups water
  • 3/4 cup green lentils
  • 1 (15 ounce) can garbanzo beans, drained
  • 4 ounces vermicelli pasta
  • 2 eggs, beaten
  • 1 lemon, juiced

Directions

  1. Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, butter, celery, onion, and cilantro into a large soup pot over a low heat.
  2. Stir frequently for 5 minutes. Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes.
  3. Pour tomato juice, 7 cups water, and the lentils into the pot.
  4. Bring the mixture to a boil, then reduce the heat to simmer.
  5. Let soup simmer, covered, for 2 hours.
  6. 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).
  7. Stir in lemon and eggs, let eggs cook 1 minute.
Harira

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