Recipe - Harrira

One half cup Chickpeas, Soaked Overnight
One half cup Lima Beans
One half cup Black Beans, Soaked
Overnight
One half cup Red Kidney Beans, Soaked
Overnight
One half cup Lentils
One half cup Split Peas (Yellow If
Possible)
One half cup White Navy Beans, Soaked
Overnight
12 cup Water, More If Needed
1 16 Oz Can Tomatoes, Chopped
One half teaspoon Ginger
One half teaspoon Turmeric
One half teaspoon Cumin
One half teaspoon Cinnamon
One fourth teaspoon Black Pepper
1 tablespoon Lemon Juice
2 tablespoon Flour
1 bn Cilantro, Chopped
8 Leaves Mint, Chopped
Salt, To Taste
1 pn Cayenne
1 pn Paprika

1. Place all beans in a large pot, add the water, and bring it to a boil.
simmer for 1 One half hours.

2. Add the onions, tomatoes with their juice, ginger, turmeric, cumin,
cinnamon, black pepper, and lemon juice. Stir well, cover the pot, and
bring the soup to a second boil. Reduce the heat to lowmedium and simmer
the soup for another hour.

3. Add the salt and more water if necessary. Dissolve the flour in a
quarter cup of cold water and make a paste. Add a few tablespoons of the
hot soup, mix thoroughly, and pour into the soup. Stir vigorously and
continually so that the soup gradually thicken but without any lumps.

4. Add the cilantro and mint, cayenne pepper and paprika. Stir well and
cook over low heat for 15 to 20 minutes. Serve hot.

NOTES : This is the original fragrant soup from ancient Morocco. There, it
is traditionally served during the 30day Ramadan fast just before sunset,
when the daily fast is broken once to strengthen the faster for the next
day's fast.

Recipe by: Twelve Months Of Monastery Soups. p. 50 Posted to MCRecipe
Digest V1 #648 by Sue suechef@sover.net on Jun 24, 1997