The Blizzard of 2011 - or my favorite name for it... Kansas City Snownami... has passed and we are sitting in bitter cold temperatures. Currently it is seven degrees below zero. Even the cats aren't begging to go outside - now that's cold!
On the menu today is Moroccan Harirra Soup. It is typically served in Morocco to break the fast of Ramadan along with dates. However, it is also the perfect soup for a winter day. My kids love it with a slice of Pita Bread (khubz) that we pick up from our local Middle Eastern bakery. Enjoy the videos below which also include how to make Lamb Plum Tagine.
Harirra Soup (Typical Recipe)
Ingredients:
1/3 c Flour
1/3 c Chick peas
1/3 c Lentils Soak overnight
1/2 lb Lean lamb or beef diced
2 Large onions, chopped
Pinch of Saffron
2 Tbs Paprika
1 Tbs Ras el Hanout
1 tsp cinnamon
1 tb Butter
2 Tbs Sea Salt
1/2 ts white or black pepper
1/2 cup Dried broad beans
1 1/2 lb Tomatoes (chopped)
1 Bunch parsley (finely chopped)
1 Bunch fresh coriander (finely chopped)
1 Bunch fresh celery (finely chopped)
1/3 cup Rice
1 Lemon
1/3 c flour in 1 c water;
Preparation:
Brown in lightly oil deep pan lamb, onions, saffron and paprika .. and all the spices. (increase or decrease according to taste). Add 6 cups of water, butter, salt, pepper, chick peas, parsley, coriander, celery. Covered for 2 hours over medium heat.
20 mins. before serving, blend with one cup of water the tomatoes, parsley, coriander then add to the sauce pan. Add vermicelli. When the vermicelli is cooked, add 1 T butter and lemon juice. Soup should be elevate; so add water or flour thickening if it is not. *Note: Lentils may be substituted for chick peas; meat can be chicken; yeast may be used in place of flour and water if the mixture was not made night before; rice may be substituted for vermicelli. A soup served each night at sundown to break the Ramadan Fast.
Video to Harirra & Lamb Plum Tagine Part One:
Video to Harirra & Lamb Plum Tagine Part Two:
