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Harira—Ramadan soup
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¾ cup | dried chickpeas, soaked overnight |
1 | chicken carcass, or 1 pound of lamb bones |
1 large bunch | fresh cilantro, plus 3 tablespoons chopped fresh cilantro |
1 large bunch | fresh parsley, plus 3 tablespoons chopped fresh parsley |
½ cup | yellow lentils |
1 teaspoon | turmeric |
2 teaspoons | ground cinnamon |
1 teaspoon | ground ginger |
1 teaspoon | ground cumin |
1 teaspoon | black pepper |
salt | |
1 | white onions |
1 pound | plum tomatoes, peeled, seeded, and chopped |
1 teaspoon | tomato paste |
2 tablespoons | all purpose flour |
2 tablespoons | olive oil |
1 | lemon, juiced |
1 | whole lemon, cut into wedges |
6-8 teaspoon | harissa |
Drain the chikpeas and put them in a large pan with the chicken carcass, the bunches of herbs tied together and 10 cups of water. Bring to a boil, cover, and simmer for 1 hour, or until the chickpeas are soft. Remove the chicken carcass and the bunches of herbs and discard.
Add the lentils, spices, and salt to the pan. Cover, then simmer for 20 minutes longer.
Grate the onions, catching the juices. Add the chopped tomatoes, tomato past, and the onion and simmer gently for 30 minutes, stirring from time to time
Beat the flour in 2/3 cup of cold water making sure that there are no lumps in the final mixture. Fifteen minutes before serving, stir the flour and water mixture into the harira. Cook uncovered for 10 minutes, stirring continuously, until the soup has thickened.
Pour in the olive oil and lemon juice and sprinkle in the shopped parsley and cilantro. Cook gently fro another 2-3 minjutes. Garnish each serving with a lemon wedge and a teaspoon of fiery harissa.
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