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Moroccan Ramadan Soup
in morocco and throughout the middle east, muslims fast from sunrise to sunset during the holy month of ramadan. the traditional evening meal is harira, a full-bodied soup with an earthy, spicy flavor. this particular version is a cross between a soup and a stew. for an even heartier dish, serve steamy ladlefuls over white rice. from the best of the mediterranean by sandra glock.
complex17 ingredients10 preparation steps
Ingredients
- dried garbanzo beans
- unsalted butter
- cinnamon
- ground ginger
- ground turmeric
- sweet paprika
- fresh ground black pepper
- saffron thread
- boneless lamb
- onion
- parsley
- fresh cilantro
- canned tomatoes
- water
- lentils
- lemon juice
- salt
Preparation
- 1in a medium bowl , soak peas in cold water to cover overnight
- 2drain
- 3in a dutch oven , melt the butter over low heat
- 4stir in the cinnamon , ginger , turmeric , paprika , pepper , and saffron , and cook 2 minutes
- 5stir in the lamb , onions , parsley , and coriander , and cook , stirring occasionally , 20 minutes , or until the onions are soft
- 6stir in the tomatoes and simmer 10 minutes
- 7add the water and chick peas
- 8heat to boiling over medium heat and simmer , partially covered , 1 hour
- 9stir in the lentils and simmer , partially covered , 45 minutes , or until the lentils are tender
- 10stir in the lemon juice and salt , and cook 5 minutes longer