Focus on food: January 16, 2007

Harira Soup

The following recipe is from our Westport Cooks Archives and the previous class " A Taste of Morroco " with Riverview Caterers. You can use this recipe and add your own style as you make your own Harira Soup.

Note: This Hearty Moroccan Soup, of Berber origin, is typically served as the evening meal during the holy month of Ramadan. It is an excellent cold weather soup.
Serves 4

Ingredients:
• 1 cup of chick peas/garbanzo beans
• 1 cup of lentils
• 1 cup of dried peeled fava beans
• 1 1/2 cup of white flour
• 1/2 cup of oil
• 1/2 cup of rice
• 1/2 cup of vermicelli
• 2 T. tomato paste
• 1 lb. plum tomatoes, peeled
• 1 medium to large onion
• 1 bunch fresh cilantro
• 1 small bunch parsley
• 2 sticks celery
• 4 quarts water (continue to add water as it evaporates)
• 1/2 t. black pepper
• 1/2 t. cumin
• 1/2 t. yellow root ("kharqoum"), often used in Indian cuisine
• 1 T. salt
• 2 cloves garlic

Directions:
• Chop all the ingredients finely and place them in a large pot (note that the chick peas need to be soaked overnight to ensure their cooking well with the other ingredients).

• Save the vermicelli and the flour for the last stage. Let the soup boil for 40 minutes. When the chick peas are cooked, add the vermicelli.

• Mix the flour in a bowl with warm water until there are no lumps. Add some lemon juice and pour the mixture into the pot very slowly while stirring with a large wooden spoon.

• The result should be a thick soup; add more flour if it is too watery. Add a raw egg to the soup if desired.