*  Exported from  MasterCook  *
 
                                   HARIRA
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/3   c            Flour
      1/2   c            Chick peas
      1/2   lb           Lean lamb or beef diced
    2                    Large 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                    Bunch parsley
    1                    Bunch fresh coriander
    1       tb           Butter
      1/3   c            Rice
    1                    Lemon
      1/2   c            Lentils
 
   Soak overnight  1/3 c flour in 1 c water; 1/2 c chick peas 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, preÿaked chick peas 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 mins. before serving, put through
   a food mill into the soup pan (or blend with one cup of water) the
   tomatoes, parsley, corinader & 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 T 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
   elvety; so add water or flour thickening if it is not. *Note: Lentils may
   be substituted for chick peas; meat can be chicken; yearst 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. This receipe is from COOKING IN MOROCCO by the
   American Women’s Association of Rabat.
  
 
 
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