Tuesday, September 23, 2008

Harira - Feeding The Soul of North Africa

One of the greatest soups in the world is the North African Harira. This soup, popular in Morocco and Algeria, is served at the break- fast meal in the evening during the Islamic Month of Ramadan. A hearty meal in itself, it soothes the body and nourishes the soul after many hours of intense fasting. Harira is also served for weddings, and other important family occasions.

There are many variations of this soup, but it basically consists of lamb, chick peas, lentils, onions, tomatoes, pasta or rice, and a multitude of fragrant spices. It is truly unique, and a soup worth exploring. Just one sniff of the fragrantly spicy pot will transport you to the streets of Morocco.

Harira
2 tablespoons olive oil or butter
1 pound lamb shoulder, cubed
3/4 cup carrots, diced
3/4 cup celery, chopped
1 yellow onion, chopped
1 red onion, chopped
2 pounds fresh tomatoes, roughly chopped
1 cup green lentils
1 pound soaked chick peas, or 1 15 ounce can chick peas
4 ounces vermicelli pasta, broken into small pieces
1 teaspoon turmeric
1 1/2 teaspoons black pepper
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
7 cups water
1 bunch cilantro, chopped
1 bunch flat leaf parsley, chopped
juice of 1 lemon
2 large eggs, beaten
salt to taste
lemon slices for garnish

Place oil or butter, lamb, spices, carrots, celery, onions, and tomatoes into a large pot over medium-low heat. Stir for about 5 minutes, and then let simmer for 15 minutes.

Add water, lentils, and chick peas to the pot. Bring to a boil, then reduce heat to simmer and allow the soup to gently simmer covered for 2 hours.

About 15 minutes before serving, turn heat to medium-high and add the pasta or rice. Allow the soup to simmer for 15 minutes, or until the pasta or rice is cooked. Just before serving, add salt to taste, and add the lemon juice, beaten eggs, cilantro, and parsley. Mix thoroughly. Ladle into bowls, and garnish with lemon slice.

1 comment:

Ruth T. Alegria said...

What a flavor memory rush as I read the recipe. I first had this in Princeton NJ from the hands of my sous chef, originally of Morocco via Marseilles, to break the Ramadan fast.

Soothing, warm, and full of love and devotion.