Harira
Yield
8 servingsPrep
30 minCook
2 hrsReady
10 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
all-purpose flour
|
|
| ½ | cup |
chickpeas (garbanzo beans)
|
|
| ½ | pound |
lamb
lean, or beef, diced |
|
| 2 | large |
onions
chopped |
|
| ¼ | teaspoon |
saffron threads
|
*
|
| 2 | tablespoons |
paprika
|
|
| 1 | x |
soup bone
|
* |
| 1 | tablespoon |
butter
|
|
| 2 | tablespoons |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| ½ | cup |
broad beans
dried |
* |
| 1 ½ | pounds |
tomatoes
|
|
| 1 | bunch |
parsley leaves
|
|
| 1 | bunch |
coriander
fresh |
*
|
| 1 | tablespoon |
butter
|
|
| ⅓ | cup |
rice
|
|
| 1 | each |
lemon
|
|
| ½ | cup |
lentils
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
all-purpose flour
|
|
| 118 | ml |
chickpeas (garbanzo beans)
|
|
| 226.8 | g |
lamb
lean, or beef, diced |
|
| 2 | large |
onions
chopped |
|
| 1.3 | ml |
saffron threads
|
*
|
| 3E+1 | ml |
paprika
|
|
| 1 | x |
soup bone
|
* |
| 15 | ml |
butter
|
|
| 3E+1 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 118 | ml |
broad beans
dried |
* |
| 680.4 | g |
tomatoes
|
|
| 1 | bunch |
parsley leaves
|
|
| 1 | bunch |
coriander
fresh |
*
|
| 15 | ml |
butter
|
|
| 79 | ml |
rice
|
|
| 1 | each |
lemon
|
|
| 118 | ml |
lentils
|
|
Directions
Soak overnight ⅓ cup flour in 1 cup water; ½ cup chick peas in water to cover.
Brown in lightly oil deep pan lamb, onions, saffron and paprika (increase or decrease according to taste).
Add 6 cups of water, soup bones, butter, salt, pepper, pre-soaked chick peas with skins popped off and discafrded, and the dried broad beans which have been washed and cleaned.
Simmer, covered, for 2 hours or more.
20 minutes before serving, put through a food mill into the soup pan (or blend with one cup of water) the tomatoes, parsley, corinader and the flour and water paste.
Add 3 cups of water, and when it returns to boil, add the vermicelli.
When the vermicelli is cooked, add 1 tablespoon butter and lemon juice (or serve a wedge of lemon with each bowl to be squeezed on the soup at the tatle).
The soup should be velvety; so add water or flour thickening if it is not.
*Note: Lentils may be substituted for chick peas; meat can be chicken; yearst may be used in place of flour and water if that mixture was not made night before; rice may be substituted for vermicelli.
