Recipe Lamb Harira

Harira Hot

A recipe for Harira. Follow the simple recipe instructions for Harira shared by other home cooking experts.


1/3 c. Flour

1/2 c. Chick peas

1/2 lb. Lean lamb or beef diced

2 Large onions, chopped

1/4 Tsp. Saffron

2 Tbs. Paprika

1 Soup bones

1 Tbs. Butter

2 Tbs. Salt

1/2 Tsp. Pepper

1/2 c. Dried broad beans

1 1/2 lb. Tomatoes

1 Bunch parsley

1 Bunch fresh coriander

1 Tbs. 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, presoaked chick peas with skins popped off and discarded, 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, coriander 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 Tbs. butter and lemon juice. 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; yeast 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 recipe is from COOKING IN MOROCCO by the American Women's Association of Rabat.

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