Algerian Harira
Ingredients
- There are no specific quantities. Use them as your own choice.
- lamb
- chickpeas soaked in water soaked in water overnight
- cannellini bean|white beans soaked in water overnight
- brown lentil|green lentils soaked in water overnight
- carrots
- celery
- onion
- bulgur|bulghur wheat
- flat leaf parsley
- cilantro|coriander leaf
- tomato paste
- eggs
- lemon juice
- vermicelli
- salt
- black pepper
- olive oil
- turmeric
- saffron
- cumin
- coriander seed
- fennel
- Season the meat with salt and pepper. Heat some olive oil in a large stock pot over medium high heat. Add the meat and cook untill it's just starting to brown. If the meat starts to give off water, raise the heat.
- Add the onions and cook for 10-15 minutes, stir frequently.
- Add the tomato paste and cook for about 10 minutes. Stir constantly
- Add 1½ - 2 quarts water. The more mouths you have to feed, the more water you add.
- Add the chick Peas and the spice blend of your choice, bring to a boil and reduce heat to a simmer. Cook for 1 hour.
- Taste for seasoning, adjust if necessary. Ask yourself what you think if anything is missing? Do you want more cumin or the heat of chile pepper|hot peppers? Then add them.
- Add the cannellini bean|white beans and bulgur|bulghur and cook for 30 minutes.
- Add the lentils, carrots and celery and cook for 30 minutes more.
- Add the vermicelli and cook for three minutes more.
This article uses material from the "Algerian Harira" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
