Saturday, March 25, 2006

Ramadan Soup (Harira)


  • 100 g chick peas
  • 100 g red lentils
  • 1 big potatoe
  • 1 carrot
  • 1 celery
  • 2 chopped onions
  • 3 garlic cloves
  • 250 g beef
  • 5 tbsp olive oil
  • 1 1/2 L beef broth
  • 2 tomatoes
  • 1 bunch parsley (chopped)
  • 60 g rice
  • juice of 1 lemon
  • 1/2 tsp harissa (from türkish grocer)
  • 1/2 ginger powder
  • 1 tsp cumin
  • 1 tsp corriander
  • 1/2 tsp kurkuma
  • 1 tsp corn starch
  • pepper
  • salt
  • Tip:

    try also with 2 tsp curry powder (although its not the original version of the soup).


    Soak chick peas in plenty of water for 12 hours. After that sift and let water drip off.

    Dice peeled potatoes, slice carrots andcut celery in fine strips. Wash meat and dice. Heat olive oil in a big pot and brown the meat together with the onions on low heat for about 3 min.

    Squeeze garlic through a press and add to the meat. Add potatoes, carrots, celery and fry with meat shortly. Add beef broth, lentils and chick peas and cover the pot. Boil on low heat for about 1 hour.

    In the meantime peel tomatoes and puree with a mixer.

    As soon as the meat is tender add pureed tomatoes, parsley, lemonjuice, harissa and spices. Stir and let simmer for another 20 minutes.

    Stir corn starch into some water and add to the soup. Add salt and pepper to refine.

    Serve with french bread.


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