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  • 1 pound cubed lamb meat
  • 1 teaspoon ground turmeric
  • 1 1/2 teaspoons ground black pepper
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cayenne pepper
  • 2 tablespoons 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 cups water
  • 3/4 cup green lentils
  • 1 (15 ounce) can garbanzo beans, drained
  • 4 ounces vermicelli pasta
  • 2 eggs, beaten
  • 1 lemon, juiced
Harira
Submitted by: Usman
Prep Time:
15 Minutes
Cook Time:
2 Hours 30 Minutes
Ready In:
2 Hours 45 Minutes
Avg. Member Rating:
*****
Recipe provided by:
Allrecipes
Overview
"This is the soup that Moroccans traditionally use to break the fast every night of Ramadan. Season with salt, pepper, mint leaves and cinnamon to taste."
directions
  1. 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.
  2. 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.
  3. 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.
Nutrition
Servings Per Recipe: 6
  • Amount Per Serving
  • ** Calories: 412
  • ** Total Fat: 16.2g
  • ** Cholesterol: 125mg
  • ** Sodium: 463mg
  • ** Total Carbohydrates: 39.5g
  • ** Dietary Fiber: 11.2g
  • ** Protein: 27.1g
  • ** Nutrient information is not available for all ingredients.
  • Amount is based on available nutrient data.

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