Harira

The hubby and I love all different kinds of cuisine.  Right now we are loving Moroccan.  A few nights ago I made Harira, and it was really good!  I've linked up the original recipe I used, and below I'll write it out how I made it.  Of course I can't make something without changing it a bit to suit our tastes.

Harira

Ingredients:

1/2 pound cubed lamb meat 1/2 teaspoon ground turmeric 3/4 teaspoon ground black pepper 1/2 teaspoon ground cinnamon 1/8 teaspoon ground ginger 1/8 teaspoon ground cayenne pepper 1 onion, chopped 1 red onion, chopped

1/4 cup chopped fresh cilantro 1 (14 ounce? you know, regular soup can size) can diced tomatoes 3-1/2 cups water 1/4 cup and 2 tablespoons green lentils 1 (15 ounce) can garbanzo beans, drained 1 eggs, beaten 1/2 lemon, juiced

Directions:

1.	Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, olive oil, onion, and cilantro into a large soup pot over a low heat. Stir frequently for 5 minutes. Pour tomatoes into the mixture and let simmer for 15 minutes.
2.	Pour 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.
3.	About 10 minutes before serving turn the heat to medium-high, place chickpeas into the soup, let cook about 10 minutes. Stir in lemon and egg, let cook 1 minute.

I served it with crusty bread, you can find the recipe here.  The harira was really very tasty.  It was also very filling.  I think next time I make it (oh yes, I'll make it again) I'll leave out the egg.  Perhaps not authentic, but it works for me.

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