Harira

This is the soup that Moroccans traditionally use to break the fast every night of Ramadan. Season with salt, pepper, mint leaves and cinnamon to taste.

• Preparation Time: 15 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 15 mins
• Calories: 467 Calories

Ingredients

• 1 teaspoon ground cinnamon
• 2 eggs, beaten
• ¼ teaspoon ground ginger
• 1 lemon, juiced
• 1 onion, chopped
• 2 tablespoons margarine
• ¾ cup chopped celery
• 1 red onion, chopped
• 1 (15 ounce) can garbanzo beans, drained
• ¼ teaspoon ground cayenne pepper
• 1 (29 ounce) can diced tomatoes
• 1 ½ teaspoons ground black pepper
• 7 cups water
• 1 teaspoon ground turmeric
• ½ cup chopped fresh cilantro
• 1 pound cubed lamb meat
• ¾ cup green lentils
• 4 ounces vermicelli pasta

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.