Harira 02 – African Recipes

Recipe ingredients and directions:

Vegetarian Harira (North Africa)

2 tablespoons olive oil

2 onions, sliced

1 (28-ounce) can whole tomatoes

2 teaspoons ground turmeric

1/4 teaspoon ground ginger

1/4 teaspoon ground cinnamon

20 sprigs cilantro

20 sprigs Italian parsley

8 threads Spanish saffron, lightly toasted

1/2 cup whole wheat berries

6 cups vegetable broth

1 cup lentils, rinsed and picked over

1 (15-ounce) can garbanzo beans

1 teaspoon salt

Freshly ground pepper

1 egg, lightly beaten (optional)

Juice of 2 lemons (optional)

Cilantro leaves

Lemon wedges

Crusty bread

Heat oil in large soup pot over medium-high heat. Fry onions,

stirring occasionally, until golden, 4 to 5 minutes.

Meanwhile, blend tomatoes, turmeric, ginger, cinnamon, cilantro,

parsley and saffron in blender. Add to onions, cover and bring to

rolling boil over high heat. Lower heat to medium, add wheat berries

and broth and cover tightly. Cook until wheat berries are fairly

tender, 1 to 1 1/2 hours.)

Add lentils and garbanzo beans with liquid. Cover and cook until

lentils are tender, 20 to 25 minutes.

Ten minutes before serving, lower heat to simmer and season with

salt and pepper to taste. Just before serving, beat egg with lemon

juice in small bowl and add to soup, stirring with long wooden

spoon until mixture forms strands. Ladle harira into individual

soup bowls. Top with cilantro and serve immediately with lemon

wedges and crusty bread. 8 servings.

Category: African Recipes