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Harira Soup

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CATEGORY CUISINE TAG YIELD
Meats, Grains Jewish 1 Servings

INGREDIENTS

500 g (1 lb) meat; diced
200 g (8 oz) chick peas (soaked overnight)
100 g (4 oz) lentils
100 g (4 oz) dry beans (soaked overnight)
3 Celery ribs; diced
1 bn Coriander; (cilantro),chopped
1/2 ts Saffron
2 Onions; chopped
5 Tomatoes; chopped
100 g (4 oz) flour
100 g (4 oz)fine vermicelli
1 Lemon ; juice of
Salt & pepper
1 sm Glass oil

INSTRUCTIONS

Another recipe from "Moroccan Jewish Cooking" by Viviane & Nina
Moryoussef...
Fry the onions & tomatoes in oil. Add the chickpeas, lentils, beans,
celery, coriander, meat & saffron. Cook covered in 5 pints of water over
medium heat for about 1 hour. Mix the flour smoothly with a glass of water
& pour slowly into the soup, stirring with a wooden spoon. Add lemon juice,
salt & pepper to taste. Pour in the vermicelli & simmer gently for 15
minutes more.
Posted to JEWISH-FOOD digest by "leah perez" <perezleah@hotmail.com> on Nov
01, 1998, converted by MM_Buster v2.0l.

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