Harira (Soup)
"paul h. lemmen" <plem...@hotmail.com> 
 
 
1 lb.  cubed lamb meat
  beef can be substituted)
1 tsp  ground turmeric
1-1/2 tsp  ground black pepper
1 tsp  ground cinnamon
1/4 tsp  ground ginger
1/4 tsp  ground cayenne pepper
2 Tbsp  margarine
3/4 cup  chopped celery
1   onion, chopped
1   red onion, chopped
1/2 cup  chopped fresh cilantro
1   29 ounce) can diced tomatoes
7 cup  water
3/4 cup  green lentils
1   15 ounce) can garbanzo beans, drained
4 oz.  vermicelli pasta
2   eggs, beaten
1   lemon, juiced
 
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. 
 
 
-- 
paul h. lemmen 
 
-- 
(ID: 6111) Mirror: rec.food.recipes: Sun, Sep 19, 2004


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