Recipes for the Web

Barrington Software Incorporated

HARIRA

NYT 03/28/01

Time: 2 1/2 hours

4 tablespoons olive oil

1 large onion, chopped

2 red onions, chopped

4 cloves garlic, chopped

3 pounds cubed lamb meat

2 1/2 teaspoons ground turmeric

2 teaspoons ground black pepper

2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground cayenne pepper

1 cup chopped celery

1 cup chopped fresh cilantro

Sea salt

1 29-ounce can diced tomatoes

1 tomato, chopped

1 1/2 cups green lentils

2 15-ounce cans garbanzo beans, drained

6 ounces vermicelli pasta

3 eggs, lightly beaten

Juice of 2 lemons.

1. In a large, deep soup pot, warm olive oil over medium-low heat. Add both types of onion and

garlic, and cook until softened, about 5 minutes. Add lamb, turmeric, black pepper, cinnamon,

ginger, cayenne, celery and cilantro, and cook, stirring frequently, for 5 minutes. Season with salt.

Add canned tomatoes, reserving juice, and chopped tomato, and simmer for 15 minutes.

2. Add reserved tomato juice, 12 cups water and lentils. Bring mixture to a boil, then reduce heat.

Simmer, covered, for 2 hours.

3. About 10 minutes before serving, increase heat to medium-high and add garbanzo beans and

pasta. Cook until pasta is al dente, about 10 minutes. Reduce heat to a simmer. Taste for

seasoning, adding more salt or spices as desired. Stir in beaten eggs, then squeeze in lemon

juice, adding more if desired. Ladle into soup bowls, and serve.

Yield: 12 servings.

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