My Best Moroccan Harira Soup
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This is another version of Harira from Morocco. My husband just loved Moroccan food as I did. I hope you will enjoy this wonderful recipe too. Harira is traditionally served during Ramadan. I make it the first day of Ramadan every year in memory of my husband who died in 2002. He died shortly after Ramadan and he told me, "Enjoy your fast because you never know if this is our last fast together." He died 2 months later. So this recipe is dedicated to my sweet and loving husband, Mo.
Moroccan Harira Ingredients
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Put the lamb, spices, butter, celery, onion and parsley/cilantro in a large heavy bottom pan and stir constantly over a low heat for 5 minutes. Add in the chopped tomato pieces and continue cooking for 10-15 minutes, and then add in the salt. Add the juice from the tomatoes in the can, 7 cups of water, and the lentils. Bring to a boil and then reduce the heat. Cover the pot partially and simmer for 2 hours.
When you are ready to serve, add the chickpeas and noodles and cook for 5 minutes. Then with the soup at a steady simmer, stir the lemony eggs into the stock with a long wooden spoon. Continue to stir slowly, to create long egg strands and to thicken the soup. Season the soup to taste. Ladle the soup into bowls and dust with cinnamon.
When you are ready to serve, add the chickpeas and noodles and cook for 5 minutes. Then with the soup at a steady simmer, stir the lemony eggs into the stock with a long wooden spoon. Continue to stir slowly, to create long egg strands and to thicken the soup. Season the soup to taste. Ladle the soup into bowls and dust with cinnamon.