Name: Mustapha’s Harira with Kefta
Yield: Serves 6–8
Cuisine: Moroccan
Ingredients: 100 g/¼ lb (½ cup) chick peas, soaked overnight and drained; 4 large, ripe tomatoes, skinned and coarsely grated; 3 tablespoons each chopped fresh green coriander and flat-leafed (Italian) parsley; lemon quarters; ½ preserved lemon, peel only, diced; 175 g/6 oz (scant 1 cup) lentils, soaked overnight and drained; 350 g/¾ lb minced (ground) lamb; 4 tablespoons flour, mixed to a smooth paste with water; 50 g/2 oz (generous ⅓ cup) rice; 2 tablespoons olive oil; 1 Spanish onion, peeled and coarsely grated; 1 celery stalk, with leaves, cut into 6 mm/¼ inch segments; water; 6 tablespoons salad oil; hot red pepper; 1–2 spring onions (scallions), trimmed and cut into 6 mm/¼ inch segments; 175 g/6 oz dried broad (fava) beans, soaked overnight and drained; salt and freshly ground black pepper; 2 packets (heaped 1 teaspoon) powdered saffron

Preparation info

Serves
6–8

Difficulty
Complex

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

350 g/¾ lb minced (ground) lamb
salt and freshly ground black pepper
hot red pe

Africa
Morocco
Preserve
Mediterranean
Soup
Breakfast

Method

To prepare kefta balls, season minced (ground) lamb with salt, freshly ground black pepper and hot red pepper, to taste. Roll lamb into small balls 1 cm/½ inch in diameter.</

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Mustapha’s Harira with Kefta

Ingredients

Method

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