CHORBA HAMRA BEL FRIK (ALGERIAN LAMB, TOMATO, AND FREEKEH SOUP)
This traditional Algerian soup is prepared every day during the month of Ramadan by most families. It is usually accompanied by briks or boreks.
Provided by salima1962
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h25m
Yield 8
Number Of Ingredients 18
Steps:
- Place freekeh in a bowl and cover with cold water. Set aside.
- Combine lamb, onion, pepper, paprika, cinnamon, and salt in a pot. Add oil, 1/2 of the cilantro, 1/2 of the mint, and celery and simmer over low heat for 15 minutes. Stir in chickpeas and cover with a little water. Bring to a gentle simmer. Add tomato paste, zucchini, and carrot and mix well.
- Set a steamer over the pot and add tomatoes. Cover and steam tomatoes until soft, about 5 minutes. Crush tomatoes using a wooden spoon so pulp drips into the soup. Discard leftover tomato peels. Add potato and enough water to cover. Simmer until potato is soft, about 10 minutes.
- Drain freekeh and add to the soup. Simmer until soft, about 15 minutes. Remove celery stalk. Sprinkle soup with remaining cilantro and mint before serving.
Nutrition Facts : Calories 277 calories, Carbohydrate 33.5 g, Cholesterol 24.1 mg, Fat 11.1 g, Fiber 6.9 g, Protein 13 g, SaturatedFat 2.7 g, Sodium 148.3 mg, Sugar 3 g
HARIRA
This is the soup that Moroccans traditionally use to break the fast every night of Ramadan. Season with salt, pepper, mint leaves and cinnamon to taste.
Provided by Becky
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 2h45m
Yield 6
Number Of Ingredients 18
Steps:
- Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, butter, celery, onion, and cilantro into a large soup pot over a low heat. Stir frequently for 5 minutes. Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes.
- Pour tomato juice, 7 cups water, and the lentils into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours.
- About 10 minutes before serving turn the heat to medium-high, place chickpeas and noodles into the soup, let cook about 10 minutes (until noodles are al dente). Stir in lemon and eggs, let eggs cook 1 minute.
Nutrition Facts : Calories 467.4 calories, Carbohydrate 50 g, Cholesterol 116.4 mg, Fat 16.7 g, Fiber 13.3 g, Protein 29.4 g, SaturatedFat 5.8 g, Sodium 593.8 mg, Sugar 6.5 g
MOROCCAN HARIRA - A FAVOURITE IN ALGERIA
A hearty, spiced soup which is especially good during Ramadan. This harira is a family recipe - guaranteed to be AUTHENTIC! This harira freezes very well so can be made in advance and frozen in portions (a big time saver!) so good for OAMC. Kids tend to like it as it has no bits for them to identify and moan about too.
Provided by Um Safia
Categories Egg Free
Time 1h50m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 19
Steps:
- In a medium sized bowl, pour 1 cup of water, the lemon juice and the flour. Set aside.
- Also put 1 garlic clove and 1/4 of the corriander to one side until the end of cooking.
- Take a heavy bottomed pan or pressure cooker and place the meat (if using small pieces or boneless meat, it's best to secure them in a muslin cloth bag), add the vegetables and remaining corriander roughly chopped.
- Fry those ingredients with a little oil, 1 tsp of ras el hanout for a couple of minutes then pour on the water and leave to simmer, covered for 1 and a 1/2 hours or around 45 minutes in a pressure cooker. (or until meat and vegetables are tender) Add salt & pepper to taste.
- Remove the meat and set aside. Remove any traces of bones, gristle etc.
- Liquidise the remaining vegetables and push through sieve when finished, take another cup of freshly boiled water and pour over sieve to get any last traces!
- Put everything back in the pan and on low heat (just enough to reach a slow boil) You may wish to add a little more water or stock at this stage.
- When the harira reaches the boil, lower heat a little & add the flour mixture prepared in step 1. Add a few tbsp of the harira to the flour mix first. Remember to add gradually and stir continuously to avoid lumps.
- Turn heat to low and finely chopped coriander (last 1/4), final garlic clove minced & 2 tsp of ras el hanout. Allow the harira to heat through again so garlic is not raw.
- Sprinkle more coriander on top if desired and serve with fresh bread.
Nutrition Facts : Calories 133.6, Fat 2.9, SaturatedFat 0.4, Sodium 79.4, Carbohydrate 23.6, Fiber 6.4, Sugar 3.8, Protein 5.1
ALGERIAN CLASSIC SPICED SOUP HERIRA
An inspired soup with a wide assortment of spices, seasonings, lamb or chicken and the unique chamira-a fermented potion that thickens the soup somewhat and adds characteristic flavor.
Provided by Olha7397
Categories African
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- PREPARE THE CHAMIRA: Mix the flour and vinegar together: Cover the bowl and let stand in a warm place in the kitchen overnight or longer to ferment. Add to the soup toward the end of the cooking process.
- PREPARE THE SOUP: Pout the oil, lamb and onion in a large pan and stir fry over low heat for 5 minutes to change the color.
- Add the tomatoes, coriander, parsley, celery, salt, pepper, ½ teaspoon caraway, cinnamon, chili powder, saffron and anise and mix well. Add the water and bring to a boil. Add the chick peas and lentils and cover the pan. Simmer over low heat for 1 ½ hours.
- Add the tomato paste, rice and chamira and stir frequently for 15 minutes so that the chamira does not stick to the pan. Add the balance of the caraway (1/2 teaspoon) and remove the soup from the heat.
- Serve warm with lemon wedges and squeeze as much juice into the soup as desired.
- Serves 8 as a first course.
- The Great Book of Couscous.
Nutrition Facts : Calories 449.7, Fat 23.5, SaturatedFat 8.9, Cholesterol 78.2, Sodium 417.6, Carbohydrate 31.1, Fiber 7.7, Sugar 5.1, Protein 28.4
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