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Moroccan Ramadan Soup

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Moroccan Ramadan Soup

Description

In Morocco and throughout the Middle East, Muslims fast from sunrise to sunset during the holy month of Ramadan. The traditional evening meal is harira, a full-bodied soup with an earthy, spicy flavor. This particular version is a cross between a soup and a stew. For an even heartier dish, serve steamy ladlefuls over white rice. From THE BEST OF THE MEDITERRANEAN by Sandra Glock.

Cooking Time

Preparation Time :15 Min

Cook Time : 2 Hr 30 Min

Total Time : 2 Hr 45 Min

Ingredients

Serves : 4-6
  • 1⁄2 dried garbanzo beans
  • 2 unsalted butter
  • 1 1⁄4 cinnamon
  • 1 ground ginger
  • 1 ground turmeric
  • 3⁄4 sweet paprika
  • 1⁄2 fresh ground black pepper
  • 1 saffron thread
  • 3⁄4 boneless lamb
  • 1 onion
  • 3 parsley
  • 3 fresh cilantro
  • 1 1⁄2 canned tomatoes
  • 5 1⁄3 water
  • 1⁄2 lentils
  • 2 lemon juice
  • 1 1⁄2 salt

Directions

  • In a medium bowl, soak peas in cold water to cover overnight; drain.
  • In a Dutch oven, melt the butter over low heat.
  • Stir in the cinnamon, ginger, turmeric, paprika, pepper, and saffron, and cook 2 minutes.
  • Stir in the lamb, onions, parsley, and coriander, and cook, stirring occasionally, 20 minutes, or until the onions are soft.
  • Stir in the tomatoes and simmer 10 minutes.
  • Add the water and chick peas.
  • Heat to boiling over medium heat and simmer, partially covered, 1 hour.
  • Stir in the lentils and simmer, partially covered, 45 minutes, or until the lentils are tender.
  • Stir in the lemon juice and salt, and cook 5 minutes longer.
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