The way the recipe Harira Soup
Harira Soup Moroccan Ramadan. The Harira Moroccan origin, though, it spread in the Arab world and has become a favorite in accordance with, especially in the month of Ramadan.
1/2 kilo lamb cubes free of bone and fat
1 teaspoon turmeric
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
1/4 teaspoon ginger powder
1/4 teaspoon crushed hot red pepper
2 tablespoons butter or obesity
3/4 cup celery
1 onion, chopped
1 onion chopped red
1/2 cup chopped green coriander
5 medium-sized tomatoes
7 cups water
3/4 cup green lentils
Homs packet (375 grams), refinery from its water
100 grams pasta such as vermicelli, thin sticks
Lemon juice to
In a large pot, put the meat with turmeric, black pepper, cinnamon, ginger, red pepper, obesity and celery, onions and coriander together and the volatility on the backburner now and then for 5 minutes. Peel tomatoes and cut large cubes and add to the mixture and leave the pot on low heat for 15 minutes.
Add water and lentils to the pot and convey fire to boil the mixture, after boiling Toty fire and cover the pot and leave the pot on low heat for two hours.
Soup before the end of ten minutes brought a little heat to medium, add the chickpeas, beans, pasta and cook over the fire for ten minutes bowed leveling pasta. Add lemon juice, eggs, leave the fire for two minutes to equal and then raise the white soup and serve.