Title: Harira
Categories: Soup
Yield: 8 Servings
| 1/3 | c | Flour |
| 1/2 | c | Chick peas |
| 1/2 | lb | Lean lamb or beef diced |
| 2 | | Large onions, chopped |
| 1/4 | ts | Saffron |
| 2 | tb | Paprika |
| 1 | | Soup bones |
| 1 | tb | Butter |
| 2 | tb | Salt |
| 1/2 | ts | Pepper |
| 1/2 | c | Dried broad beans |
| 1 1/2 | lb | Tomatoes |
| 1 | | Bunch parsley |
| 1 | | Bunch fresh coriander |
| 1 | tb | Butter |
| 1/3 | c | Rice |
| 1 | | Lemon |
| 1/2 | c | Lentils |
Soak overnight 1/3 c flour in 1 c water; 1/2 c 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 mins. before serving, put through
a food mill into the soup pan (or blend with one cup of water) the
tomatoes, parsley, corinader & 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 T 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
elvety; 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. A soup served each night at sundown to
break the Ramadan Fast. This receipe is from COOKING IN MOROCCO by the
American Women's Association of Rabat.