Fatima’s Harira in the Modern Manner

Name: Fatima’s Harira in the Modern Manner
Yield: Serves 6–8
Cuisine: Moroccan
Ingredients: 2 eggs, beaten; lemon quarters; 3 tablespoons chopped fresh green coriander; 3 tablespoons chopped flat-leafed (Italian) parsley; 50 g/2 oz flour (4 tablespoons), mixed to a smooth paste with water; 50 g/2 oz flour (4 tablespoons), mixed to a smooth paste with water; 100 g/¼ lb (generous ½ cup) rice; salt; 1 chicken stock cube (2 chicken bouillon cubes), crumbled; 1 packet (heaped ½ teaspoon) powdered saffron; water; 1 chicken stock cube (2 chicken bouillon cubes), crumbled; 1 teaspoon freshly ground black pepper; 225 g/½ lb (1 cup) chick peas, soaked overnight and drained; ¼-½ teaspoon powdered cinnamon; ½ teaspoon powdered ginger; 1 Spanish onion, peeled and coarsely grated; 350 g/¾ lb lamb, cut into 6 mm/¼ inch pieces; 225 g/½ lb (generous 1 cup) lentils, soaked overnight and drained; 1 medium can tomato purée

Preparation info

Serves
6–8

Difficulty
Complex

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

350 g/¾ lb lamb, cut into 6 mm/¼ inch pieces
1 Spanish onion, peeled and coarsely grated<

Africa
Morocco
Mediterranean
Breakfast
Soup

Method

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