*  Exported from  MasterCook  *

                                  Harira

Recipe By     : American Women's Association of Rabat
Serving Size  : 8    Preparation Time :0:00
Categories    : Moroccan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3   c            Flour
     1/2   c            Chickpeas
     1/2   lb           Lean lamb or beef -- diced
   2       lg           Onions -- chopped
     1/4   ts           Saffron
   2       tb           Paprika
   1                    Soup bones
   1       tb           Butter
   2       tb           Salt
     1/2   ts           Pepper
     1/2   c            Dried broad beans
   1 1/2   lb           Tomatoes
   1       bn           Parsley
   1       bn           Fresh coriander
   1       tb           Butter
     1/3   c            Rice
   1                    Lemon
     1/2   c            Lentils

  Soak Overnight:

  1/3 cup flour in 1 cup water; 1/2 cup chickpeas in water to cover.

  Brown in lightly oil deep pan: lamb, onions, saffron, and paprika.
  Increase or decrease according to taste. Add 6 cups of water, soup
  bones, butter, salt, pepper, pre-baked chickpeas with skins popped
  off and discafrded, and the dried broad beans which have been
  washed and cleaned. Simmer, covered, for 2 hours or more.

  20 minutes before serving, put through a food mill into the soup
  pan (or blend with 1 cup water) the tomatoes, parsley, coriander &
  the flour and water paste. Add 3 cups of water, and when it returns
  to boil, add the vermicelli. When the vermicelli is cooked, add
  1 tb butter and lemon juice. Or serve a wedge of lemon with each
  bowl to be squeezed on the soup at the tatle. The soup should be
  velvety; so add water or flour thickening if it is not.

  Note:

  Lentils may be substituted for chick peas; meat can be chicken;
  yeast may be used in place of flour and water if that mixture was
  not made night before; rice may be substituted for vermicelli. A
  soup served each night at sundown to break the Ramadan Fast.

  Recipe FROM: Cooking In Morocco
 

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