Harira recipe
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Ingredients
- 1 pound cubed lamb meat 1 teaspoon ground turmeric 1 ½ teaspoons ground black pepper 1 teaspoon ground cinnamon ¼ teaspoon ground ginger ¼ teaspoon ground cayenne pepper 2 tablespoons margarine ¾ cup chopped celery 1 onion, chopped 1 red onion, chopped ½ cup chopped fresh cilantro 1 (29 ounce) can diced tomatoes 7 cups water ¾ cup green lentils 1 (15 ounce) can garbanzo beans, drained 4 ounces vermicelli pasta 2 eggs, beaten 1 lemon, juiced
Nutrition Info
- 467.4 caloriescarbohydrate: 50 gcholesterol: 116.4 mgfat: 16.7 gfiber: 13.3 gprotein: 29.4 gsaturatedFat: 5.8 gservingSize: -sodium: 593.8 mgsugar: 6.5 gtransFat: : -unsaturatedFat: : -
Directions Harira
Directions
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Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, butter, celery, onion, and cilantro into a large soup pot over a low heat. Stir frequently for 5 minutes. Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes.
Pour tomato juice, 7 cups water, and the lentils into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours.
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). Stir in lemon and eggs, let eggs cook 1 minute.