Addi's Harira (Moroccan Soup)
(10-12 servings)
1 cup vegetable oil
4 whole stalks of celery chopped into small morsels
1 green pepper (diced)
1 red pepper (diced)
1 whole yellow onion (diced)
½
cup of uncooked brown lentils
3 carrots (diced)
4 fresh tomatoes chopped into small morsels
½
cup of finely chopped fresh parsley
½
cup of finely chopped fresh cilantro
5 shallots (diced)
½
pound of meat chopped into small morsels
1 6oz. can tomato paste
¾
cup of thin spaghetti (one inch long)
1 tsp. coriander
1 tsp. thyme
1 tsp. salt
2 tsp. paprika
½
tsp. cinnamon
½
tsp. basil
½
tsp. saffron or turmeric
½
tsp. ginger
1 15oz. Pre cooked chickpeas or caned chickpeas are fine
½
cup of flour (all-purpose)
¾
cup milk
lemon juice from two fresh lemons (to taste)
water
Preparation
In a large stew pot, cook oil, celery, green pepper, red pepper, yellow
onion, lentils, carrots, tomatoes, parsley, cilantro, and shallots.
Let these ingredients cook slowly under a low fire, turning the mixture over
and over
until golden (about 15 minutes). Then add meat, tomato paste, spaghetti,
and 2 quarts water. Cook for 30 minutes over medium heat. Add spices (coriander,
thyme, salt, paprika, cinnamon, basil, saffron or turmeric, and ginger).
Add
chickpeas and one additional quart of water. In a separate bowl, mix
flour with 2 cups of cold water until there are no lumps. Add this to the
soup and
cook for about 10 minutes while stirring continuously to avoid any flour
nuggets from forming and from allowing the mixture to stick to the bottom
of the pot.
Add milk and stir for 5 more minutes.Remember that the soup you are preparing should be thick. Add lemon juice
and turn the fire off. Taste to find out if more salt is needed and your soup is ready to be served. Enjoy!
