Harira bedaouia Ramadan soup
main dish for 4 persons | preparation: ca. 45 min
Ingredients
300 g boneless leg of lamb 500 g ripe tomatoes
½ envelope saffron threads 3 tbsp oil
2 onions, chopped
½ celery, cubed
2 tsp paprika powder
1 tsp cinnamon
salt and pepper (freshly ground) 200 g dried red lentils
4 tbsp finely chopped parsley
6 tablespoons finely chopped coriander 400 g chick peas (canned), drained
1 lemon, sliced
Instructions
Cut the meat into cubes of 2 cm. Dip the tomatoes in boiling water for 30 seconds and pull the sheets off. Cut the tomatoes into quarters, remove the moisture and the seeds and cut the flesh into pieces. Soak the Saffron for 5 minutes in a tablespoon of hot water.
Heat the oil in a large soup pot and fry the meat, onion, celery, paprika, saffron, cinnamon and salt and pepper to taste all omscheppend 5 minutes. Add the lentils, tomato, parsley, 4 tablespoons coriander and 2 liters of boiling water.
Bring everything to boil the let the soup simmer for about 30 minutes.
Add the chickpeas and let the soup simmer for another 2 minutes. Bring it to taste with salt and pepper. Sprinkle the rest of the coriander over it and serve the soup with the lemon.
Serve with Moroccan bread (ghobz).
main dish for 4 persons | preparation: ca. 45 min
Ingredients
300 g boneless leg of lamb 500 g ripe tomatoes
½ envelope saffron threads 3 tbsp oil
2 onions, chopped
½ celery, cubed
2 tsp paprika powder
1 tsp cinnamon
salt and pepper (freshly ground) 200 g dried red lentils
4 tbsp finely chopped parsley
6 tablespoons finely chopped coriander 400 g chick peas (canned), drained
1 lemon, sliced
Instructions
Cut the meat into cubes of 2 cm. Dip the tomatoes in boiling water for 30 seconds and pull the sheets off. Cut the tomatoes into quarters, remove the moisture and the seeds and cut the flesh into pieces. Soak the Saffron for 5 minutes in a tablespoon of hot water.
Heat the oil in a large soup pot and fry the meat, onion, celery, paprika, saffron, cinnamon and salt and pepper to taste all omscheppend 5 minutes. Add the lentils, tomato, parsley, 4 tablespoons coriander and 2 liters of boiling water.
Bring everything to boil the let the soup simmer for about 30 minutes.
Add the chickpeas and let the soup simmer for another 2 minutes. Bring it to taste with salt and pepper. Sprinkle the rest of the coriander over it and serve the soup with the lemon.
Serve with Moroccan bread (ghobz).