Side Pannel
Harira
Harira
- Recipe Submitted by ADMIN on 09/26/2007
Category: Lamb/Sheep, Vegetables, Meat
Ingredients List
- 250 g Mutton
- 50 g Split peas
- 50 g Lentils
- 50 g Chick Peas
- 50 g White beans
- 60 g Oil
- 2 l Water
- 1 Egg
- 1 Good handful Parsley
- 1 Good handful Celery leaves
- 1 Dood handful Cilantro leaves
- 1 Lemon
- 15 g Flour
- Salt & pepper
Directions
Preparation : 30 min. Cooking time abt 1 1/2 hrs Soak the dried vegetables
overnight, or at least for several hours. Wash and chop the parsley,
coriander (cilantro) and celery leaves.
Cut the meat (if you MUST, substitute stewing beef) into 1.5 to 2 cm cubes.
Put the oil into a large casserole (dutch oven), heat it and wilt the
greenery, add the drained pulses and the meat cubes and cover with cold
water. Bring to the boil and simmer until the meat is well tender. Pepper
at the start, but only salt half way through the cooking time.
When the meat is tender, beat the egg, and beat in the flour and the lemon
juice. Tip, stirring, into the soup and bring back to the boil, simmer a
moment, then serve.
Personal observations (DC) I have written here the recipe I use as a basis
whenever I make this soup "as it comes". To the pulses shown, I have also
added others, such as red kidney beans, and I add extra freshly chopped
coriander to give additional savour. If I use bone-in lamb, I remove them
before cubing the meat, then cut them up and cook them in the soup,
removing before serving. Furthermore, I don't bother to soak the lentils or
split peas.
"My" version makes a very sustaining dish, which will make an excellent
main dish when accompanied by some bread and a mixed green salad. What's
more, this isn't a dish which burns tongue or palate.
Recipe Denis Clement, MarYol BBS 2:325/3 MMed IMH c/o Georges' Home BBS
2:323/4.4
overnight, or at least for several hours. Wash and chop the parsley,
coriander (cilantro) and celery leaves.
Cut the meat (if you MUST, substitute stewing beef) into 1.5 to 2 cm cubes.
Put the oil into a large casserole (dutch oven), heat it and wilt the
greenery, add the drained pulses and the meat cubes and cover with cold
water. Bring to the boil and simmer until the meat is well tender. Pepper
at the start, but only salt half way through the cooking time.
When the meat is tender, beat the egg, and beat in the flour and the lemon
juice. Tip, stirring, into the soup and bring back to the boil, simmer a
moment, then serve.
Personal observations (DC) I have written here the recipe I use as a basis
whenever I make this soup "as it comes". To the pulses shown, I have also
added others, such as red kidney beans, and I add extra freshly chopped
coriander to give additional savour. If I use bone-in lamb, I remove them
before cubing the meat, then cut them up and cook them in the soup,
removing before serving. Furthermore, I don't bother to soak the lentils or
split peas.
"My" version makes a very sustaining dish, which will make an excellent
main dish when accompanied by some bread and a mixed green salad. What's
more, this isn't a dish which burns tongue or palate.
Recipe Denis Clement, MarYol BBS 2:325/3 MMed IMH c/o Georges' Home BBS
2:323/4.4
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