Moroccan Harira

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

Preparation info

Serves
6–8

Difficulty
Complex

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

450 g/1 lb lamb, cut into 1 cm/½ inch cubes
chicken giblets and trimmings, if available

Africa
Morocco
Mediterranean
Breakfast
Soup

Method

To prepare broth, in a large saucepan or casserole place all the ingredients, up to and including 1.5 litres/2½ pints (6¼