Harira Soup
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Notes
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Ingredients
| Lamb, 1cm dice | ||
| Corn/Sunflower oil | ||
| Onion, chopped | ||
| Chickpeas, boiled | ||
| Brown lentil, large | ||
| Tomato, peeled and chopped | ||
| Celery stalk, diced | ||
| Tomato paste | ||
| Black pepper | ||
| Ground ginger | ||
| Cinnamon stick | ||
| Saffron threads | ||
| Salt | ||
| Flour, plain | ||
| Vermicelli or Birds tongue pasta | ||
| Lemon juice | ||
| Coriander, chopped | ||
| Parsley flat leaf, chopped | ||
| Lemon | ||
| Dates | ||
| Lamb stock |
Preparation
- Heat the oil in a pot and cook lamb pieces.
- Add onion, celery, ginger and cinnamon stick.
- Stir in tomato paste, followed by chopped tomato.
- Season it.
- Sprinkle saffron in the pot.
- Dust some flour and add lamb stock.
- When it starts boiling, put Vermicelli or Bird's tongue paste.
- Squeeze some lemon juice in it.
- Once the soup is little thickened, finish it with Coriander, parsley and dates.
- Serve it with lemon wedge.
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