Name: Moroccan Harira
Yield: Serves 6–8
Cuisine: Moroccan
Ingredients: ½ teaspoon powdered cinnamon; ¼ teaspoon each powdered ginger, saffron stamens and sweet red pepper; 1 large Spanish onion, peeled and finely chopped; 100 g/¼ lb (generous ½ cup) lentils, soaked overnight and drained; lemon quarters; 100 g/¼ lb (½ cup) chick peas, soaked overnight and drained; 4 tablespoons chopped flat-leafed (Italian) parsley; 450 g/1 lb lamb, cut into 1 cm/½ inch cubes; chicken giblets and trimmings, if available; 4 large, ripe tomatoes, skinned, seeded and chopped; salt and freshly ground black pepper; 1 teaspoon turmeric; water; 100 g/¼ lb (generous ½ cup) rice; 4 tablespoons butter; 1 tablespoon dried (active dry) yeast; 2 tablespoons chopped fresh green coriander

Preparation info

Serves
6–8

Difficulty
Complex

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Moroccan Harira

Ingredients

Method

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