MOROCCAN RAMADAN SOUP
In Morocco and throughout the Middle East, Muslims fast from sunrise to sunset during the holy month of Ramadan. The traditional evening meal is harira, a full-bodied soup with an earthy, spicy flavor. This particular version is a cross between a soup and a stew. For an even heartier dish, serve steamy ladlefuls over white rice. From THE BEST OF THE MEDITERRANEAN by Sandra Glock.
Provided by lazyme
Categories Lamb/Sheep
Time 2h45m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a medium bowl, soak peas in cold water to cover overnight; drain.
- In a Dutch oven, melt the butter over low heat.
- Stir in the cinnamon, ginger, turmeric, paprika, pepper, and saffron, and cook 2 minutes.
- Stir in the lamb, onions, parsley, and coriander, and cook, stirring occasionally, 20 minutes, or until the onions are soft.
- Stir in the tomatoes and simmer 10 minutes.
- Add the water and chick peas.
- Heat to boiling over medium heat and simmer, partially covered, 1 hour.
- Stir in the lentils and simmer, partially covered, 45 minutes, or until the lentils are tender.
- Stir in the lemon juice and salt, and cook 5 minutes longer.
Nutrition Facts : Calories 439.3, Fat 26.1, SaturatedFat 12, Cholesterol 76.5, Sodium 1071.2, Carbohydrate 30, Fiber 8.9, Sugar 7.3, Protein 22.9
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