Recipe - Harira Soup

1 cup Dried chickpeas; (garbanzo
beans), soaked overnight
1 pound Stewing lamb; cut into cubes
One half pound Chicken wings or giblets
2 lg Onions; peeled and chopped
2/3 cup Brown lentils
1 teaspoon Turmeric
One half teaspoon Ground cinnamon
One half teaspoon Paprika
5 One half pt Water
Salt and freshly ground
black pepper
One half cup Rice
One fourth cup Chopped fresh cilantro
One fourth cup Chopped fresh flatleaf
parsley
1 tablespoon Finely chopped celery stalks
1 pound Ripe tomatoes; peeled,
seeded, and chopped
2 teaspoon Tomato paste
1 Heaped tablespoon
allpurpose flour
2 Lemons

Drain the chickpeas and put them in a large soup pan with the lamb,
chicken, onions, and lentils. Add the turmeric, cinnamon, and paprika and
pour in 5 pints of the water. Add salt and pepper.

Bring to a boil, cover, and simmer gently for about 1 One half hours. Then add
the rice, cilantro, parsley, celery, tomatoes, and tomato paste. Cook for
another 20 minutes or until the rice is cooked.

Stir the remaining One half pint water slowly into the flour to make a smooth
cream, then add this to the soup, stirring gently until the soup starts to
bubble again.

To serve, cut the lemons into quarters and serve on the side of the bowls
of hot soup.

NOTES : This is served at sunset to break the daily fast observed between
sunrise and sunset over the 30 days of Ramadan. Recipes vary from family to
family and from region to region and it can be made without the meat.
Recipe by: Recipes from Morocco, by M. MacKillop and M. Wortman

Posted to TNT Prodigy's Recipe Exchange Newsletter by Leon & Miriam
Posvolsky miriamp@pobox.com on Dec 28, 1997