Cooking Index - Cooking Recipes & IdeasHarira Recipe - Cooking Index


Cuisine: Moroccan
Type: Lamb, Pasta, Vegetables
Serves: 8 people

Recipe Ingredients

1 cup 160g / 5.6ozWhole dried fava beans - (1/2 lb)
  Water - as needed
1   Bay leaf - (optional)
2 tablespoons 30mlOlive oil
2   Onions - minced
2 lbs 908g / 32ozLamb shoulder chops - cut in 1" cubes
8   Spanish saffron threads - crushed
1 teaspoon 5mlGround turmeric
2 teaspoons 10mlGround ginger
10   Tomatoes - (to 12, abt 3 lbs) - peeled, seeded
30   Parsley sprigs
15   Cilantro sprigs
1 cup 237mlLentils
1 teaspoon 5mlFreshly-ground black pepper
1 teaspoon 5mlGround cinnamon
  Salt - to taste
1/2 cup 73g / 2.6ozCrushed vermicelli - see * Note
  Chopped cilantro - for garnish
  Lemon wedges - for serving

Recipe Instructions

* Note: Substitute orzo or the tiny soup pasta called acini di pepe for the crushed vermicelli, if you prefer.

Rinse and pick over fava beans, then soak overnight in water to cover. To quick-soak: Place beans in large soup pot and add 10 cups hot water and 1 bay leaf. Bring water to a rolling boil for 3 minutes. Turn off heat and soak beans for 1 1/2 to 2 hours. The older the beans, the longer they will take to cook. Squeeze each fava bean between your thumb and forefinger to remove skin. Set beans aside.

Soak lentils for 1 hour in cold water and drain.

In large soup pot over medium-high heat, heat oil and fry onions and meat, stirring occasionally, until onions are soft, 4 to 5 minutes. Add saffron, turmeric, ginger and 8 cups water. Cover and bring to rolling boil. Reduce heat to medium-low, add fava beans and cook, covered, until beans are tender, 1 to 1 1/2 hours depending on age of beans.

Coarsely chop together tomatoes, parsley and cilantro sprigs. Add tomato mixture, lentils, pepper, cinnamon and salt to taste. Cover and cook until lentils are tender, 20 to 25 minutes.

Meanwhile, bring a pot of water to boil for pasta. Add pasta and cook until soft, 5 to 6 minutes. Drain and stir into soup. Taste and add salt to taste and adjust pepper.

When soup is heated through, ladle harira into individual soup bowls. Top with chopped cilantro and serve immediately with lemon wedges.

This recipe yields 8 servings.

Each serving: 318 calories; 404 mg sodium; 45 mg cholesterol; 9 grams fat; 36 grams carbohydrates; 25 grams protein; 2.58 gram fiber.

The Los Angeles Times, 12-22-1999


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