Harira
- Total Time
- 2 hours 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons olive oil
- 1large onion, chopped
- 2red onions, chopped
- 4cloves garlic, chopped
- 3pounds cubed lamb meat
- 2½teaspoons ground turmeric
- 2teaspoons ground black pepper
- 2teaspoons ground cinnamon
- ½teaspoon ground ginger
- ½teaspoon ground cayenne pepper
- 1cup chopped celery
- 1cup chopped fresh cilantro
- Sea salt
- 129-ounce can diced tomatoes
- 1tomato, chopped
- 1½cups green lentils
- 215-ounce cans garbanzo beans, drained
- 6ounces vermicelli pasta
- 3eggs, lightly beaten
- Juice of 2 lemons
Nutritional analysis per serving (12 servings)
627 calories; 32 grams fat; 12 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 4 grams polyunsaturated fat; 51 grams carbohydrates; 11 grams dietary fiber; 8 grams sugars; 34 grams protein; 875 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large pot, warm olive oil. Add both types of onion and garlic, and cook until softened, about 5 minutes. Add lamb, turmeric, black pepper, cinnamon, ginger, cayenne, celery and cilantro, and cook, stirring frequently, for 5 minutes. Season with salt. Add canned tomatoes, reserving juice, and tomato and simmer for 15 minutes.
- Step 2
Add reserved tomato juice, 12 cups water and lentils. Bring mixture to a boil, then reduce heat. Simmer, covered, for 2 hours.
- Step 3
Increase heat to medium-high. Add beans and pasta. Cook until pasta is al dente, about 10 minutes. Reduce heat to a simmer. Taste for seasoning. Stir in eggs, then lemon juice. Ladle into bowls and serve.
Private Notes
Comments
I substitute plain greek yogurt for the eggs. Similar result; a creamier broth.
When its says "large pot" go with XXL large pot.
This is VERY VERY good! I’ve made it twice. Instead of simmering on the stove, after it comes to a boil I put it in the oven at 325 for 2 hours. Afterwards, I move it back to the stovetop to add the chickpeas. I keep the vermicelli, lemon, and cilantro separate and add them individually to each bowl when serving so that I can freeze leftovers. I haven’t ever added the egg at the end, partly out of laziness and partly out of eagerness to eat, but I imagine it would only add to the deliciousness of the finished product!
When its says "large pot" go with XXL large pot.
I substitute plain greek yogurt for the eggs. Similar result; a creamier broth.
How much?