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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