Monday, December 7, 2009

Harira soup

Moroccan beef or lamb soup, known as harira, is full of delicious spices. Don't skip the step of serving it with lemon wedges...the little bit of acid and flavor from the lemon juice brightens the soup's flavor beyond compare!

Moroccan Harira Soup (with beef)

Olive oil
1 lb stew beef
1/2 t cinnamon
3/4 t ginger
1/2 t coriander
Black and red pepper
5 - 6 c beef broth
2 T tomato paste
Onion, chopped
2 - 3 celery stalks, chopped
1/2 c dried lentils, soaked and rinsed
1/2 c small egg noodles
15 oz can of chickpeas
1/2 c flat leaf parsley, chopped
Fresh lemon wedges

Flour the beef and brown it in the oil in a large pot. Add the spices and cook for about a minute. Add 1 c broth, the tomato paste, and the vegetables, stirring well until they start to soften. Add lentils and remaining broth. Simmer covered for about 30 minutes, stirring often. Add noodles and chickpeas and continue to simmer until noodles are softened. Remove from heat and stir in parsley just before serving. Serve with lemon wedges.

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