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Harira: The Algerian Version

Contributed By: Dalila | See all of Dalila's recipes
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Active Time:  30 Minutes
Total Time:  1 Hour
  10 Serving
This soup is nutrient rich, making ideal for winter and during Ramadan. While Harira is cooked mainly in Morocco, it is also part of the West Algerian diet. Each family takes pride in having its own harira recipe.
1/2 lb Lamb
2 onion
1/2 cup chickpeas (from a can)
2 Tbs lentils
2 Tbsp olive oil
1 cup tomato sauce
2 cups of water
1/2 tsp curry
1/2 allspice
1/2 powder ginger
1 tsp salt
1/2 tsp pepper
1 bunch of cilantro (keep few leaves for aside for the last step)
2 carrots cut into one inch
2 potatoes peeled and cut small
1 turnip peeled and cut small
1 zucchini
1/2 ground caraway
2 Tbsp flour
2 Tbsp water
1 lemon: juice from it.
1. Prepare the flour mixture: Mix flour, water, and lemon in small bowl put aside

2. On a medium heat add oil, 1 onion, lamb, lentils.

3. Cook turning often until the lamb changes color, and the onion is soft.

4. Add tomato sauce, water, salt, pepper, curry, ginger, all spice, chickpeas, cilantro, the other onion, and all the vegetable.

5. Bring it to a boil

6. Lower heat to medium low, and cook for 45 minutes (if using pressure cooker, cook only for 20 minutes)

7. Remove the pot from the heat and empty it in a strainer. Make sure to keep the liquid

8. Let it cool for few minutes

9. Move the lamb and the chickpeas back to the pot

10. In a blender put the vegetables at most two cups at a time, and some water (1/2 cup). Blend until smooth.

11. Move the liquids caught in step 7, and the 10 back to the pot

12. Add 2 more cups of water

13. Put pot on stove at medium high temperature

14. When boiling add the flour mixture slowly

15. Mix constantly for 5 minutes until the the soup appears thicker.

16. Take the pot off heat

17. Add cilantro, and caraway

Date Added: 04/20/2010
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