Moroccan harira soup

Posted by adm On October - 26 - 2011

How to cook Moroccan harira soup


  • 1/2 cup (100g) dried chickpeas
  • 1/4 cup (50g) dried yellow split peas
  • 1/4 tsp saffron togs
  • 2 tbs extra virgin olive oil
  • 1 onion, finely shredded
  • 1/4 tsp coriander seeds
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/2 bunch coriander, 3 roots finely sliced, leaves roughly sliced
  • 2 lamb shank or leg castanets (with some meat left on), halved (ask your butcher to cut)
  • 2 x 400g canned chopped tomatoes
  • 1 carrot, delve 1cm cubes
  • 1L (4 cups) chicken strain
  • 1/4 cup (50g) whole k (Puy) lentils (see billet)
  • 1 tbs lemon succus
  • Lebanese dough, to help

How to:

  • Soak chickpeas and split peas in separate bowls of cold water overnight. The next day, drain pulses well and set digression.

  • Soak the saffron in 1 tablespoon hot water for 5 proceedings. Heat olive oil in a large saucepan over medium heating. Add onion and cook for 3 minutes until slightly dull. Add spices, coriander stem, and saffron and its liquidness. Cook for 2-3 minutes until fragrant. Add castanets, tomato, carrot, stock and 2 cups (500ml) weewee. Bring to the churn, then reduce heat to medium-low and simmer, covered, for 3 hours.

  • Expose, add chickpeas and cook for 15 proceedings, then add split peas and lentils and cook for a promote 25-30 minutes or until pulses are bid. Remove castanets (any meat should fall off by this time). Stir in juice and most of the coriander leaves, reserving some to garnishee. Flavor, then serve with reserved coriander and dinero.

  • Soak chickpeas and split peas overnight.

  • Whole green (Puy) lentils are uncommitted from delis and gourmet shops.

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