Description

Try this harira recipe by recipes expert

Ingredients

1 pound cubed lamb meat
1 1/2 teaspoons ground black pepper
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 teaspoon ground turmeric
1/4 teaspoon ground cayenne pepper
3/4 cup chopped celery
1 onion, minced
2 tablespoons margarine
1 (29 ounce) can cubed tomatoes
1 red onion, minced
1/2 cup chopped fresh cilantro
1 (15 ounce) can garbanzo beans, drained
7 cups water
2 eggs, beaten
3/4 cup green lentils
4 ounces vermicelli pasta
1 lemon, juiced

Recipe

Put the lamb, cinnamon, ginger, turmeric, black pepper, celery, onion, cayenne, butter, and cilantro into a big soup pan on a low flame. Stir regularly for 6 minutes. Pour tomatoes (keeping the juice) into the batter and let it boil for 16 minutes.
Pour 7 cups water, tomato juice, with the lentils into the pan. Simmer the mixture, and then minimize the heat for continuous boil again. Let soup simmer, also cover it, for 2 hours. 
For almost 8 minutes before serving turn the flame to medium-high, put chickpeas and noodles into the soup, let stir for almost 8 minutes (until noodles are al dente). Mix in lemon with eggs, let eggs stir for 1 minute.