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Recipe for :

Harrira Soup

This recipe was provided by Tallyrand in response to an email enquiry.

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This Moroccan recipe is not quick to make, but it is relatively easy and certainly worth the wait of the cooking time.

Ingredients

Olive oil
1 onion
250 gm lamb shoulder - diced
150 ml tomato puree
50 gm tomato paste
1 tsp freshly ground black pepper
1 tsp ground cumin
1 bay leaf
2 lt water
100 gm chick peas
100 gm fava beans
100 gm lentils
2 tbs coriander leaves - chopped
2 tbs parsley - chopped

Method

  • Soak the chick peas, fava beans and lentils separately overnight to soften
  • Drain and set aside
  • Heat the olive oil in a pot over a medium heat and sauté the chopped onions and lamb and brown slightly
  • Turn down the heat slightly and add the tomato puree and paste, cook for 1 -2 minutes
  • Add the pepper, cumin and bay leaf and stir well
  • Add the water, the chick peas, fava beans and lentils
  • Bring to the boil and simmer until the chick peas and fava beans are almost cooked
  • Add the chopped coriander and parsley and continue to simmer until fully cooked

Chef's Note:

The lentils will probably break down and thicken the soup, but if preferred a
little flour mixed with water (called a slurry or slake) can be stirred in to
thicken it further .

Enjoy and bon appetit . . . . .

Legend:
 
  lt
=
litres
  ml
=
millelitres
  kg
=
kilograms
  gm
=
grams
  tsp
=
teaspoon
  tbs
=
tablespoon
  sq
=
sufficient quantity (add to taste)
  pc
=
piece, meaning a whole one of
       
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