Harira
1/3 c Flour 1/2 c Chick peas 1/2 lb Lean lamb or beef diced 2 Large onions, chopped 1/4 ts Saffron 2 tb Paprika 1 Soup bones 1 tb Butter 2 tb Salt 1/2 ts Pepper 1/2 c Dried broad b...
Ingredients
- 1/3c flour
- 1/2c chick peas
- 1/2lblean lamb or beef diced
- 2large onions, chopped
- 1/4ts saffron
- 2tb paprika
- 1soup bones
- 1tb butter
Directions
- 1
1/3 c Flour 1/2 c Chick peas 1/2 lb Lean lamb or beef diced 2 Large onions, chopped 1/4 ts Saffron 2 tb Paprika 1 Soup bones 1 tb Butter 2 t
- 2
1/2 c chick peas in water to cover Brown in lightly oil deep pan lamb, onions, saffron and paprika (increase or decrease according to taste)
- 3
Add 6 cups of water, soup bones, butter, salt, pepper, pre=soaked chick peas with skins popped off and discafrded, and the dried broad beans
- 4
Simmer, covered, for 2 hours or more
- 5
before serving, put through a food mill into the soup pan (or blend with one cup of water) the tomatoes, parsley, corinader & the flour and
- 6
Add 3 cups of water, and when it returns to boil, add the vermicelli
- 7
When the vermicelli is cooked, add 1 T butter and lemon juice (or serve a wedge of lemon with each bowl to be squeezed on the soup at the ta
- 8
the soup should be elvety