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Harira: Moroccan Stew-Soup

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Author Topic: Harira: Moroccan Stew-Soup  (Read 449 times)
Heba E. Husseyn
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« on: June 17, 2015, 10:23:24 pm »

Wowooo!  Cheesy  Let me take the opportunity to share mine too.  That's because I just finished making it, 20 minutes ago, for tomorrow's Iftar ..... our first Iftar of 2015 InshAllah.  A big hot pot of Harira still steaming hot on the cooker, waiting for it to cool before putting it in the fridge.

1 lb cubed lamb or chicken.  If using chicken, I would suggest boneless chicken breast.  I made it with chicken.
1 tsp ground turmeric.
1   tsp ground black pepper.
1 tsp ground cinnamon.
  tsp ground ginger.
tsp red hot paprika.
2 tbsp margarine.
cup chopped celery.
2 purple onions chopped.
cup chopped coriander leaves.
1 can diced tomatoes (approx. 29 ozs.).  Separate tomatoes from juice and chop.
7 cups water.
cup green lentils, washed.
1 can chickpeas (approx. 15 ozs.)
Juice of 1 lemon.

Optional ingredients:  Hot red chilli powder, ginger-garlic paste, chopped large green chillies for garnishing, noodles and eggs.  While I didn't mind adding pinch of hot red chilli and a bit of ginger-garlic paste, I prefer to omit the rest of the optional stuff.

Place meat, turmeric, black pepper, cinnamon, ginger, paprika, margarine, celery and onions into a large cooking pot over low heat.  Stir frequently for five minutes.

Add chopped can tomatoes, not the juice, into the meat & spice mixture and simmer for 15 minutes.

Then add tomato juice, 7 cups water and green lentils.  Bring to boil, reduce heat and simmer.   Let it simmer for approximately 2 hours, covered.
Then raise the heat to medium, add chickpeas and lemon juice and cook the soup for 10 minutes.
Finally, garnish with coriander leaves.
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