INGREDIENTS

INSTRUCTIONS

Split the chickpeas and remove the skins. Set aside.
Melt the butter in a saucepan, then add 1 cup of the onions, salt and
pepper. Saute over medium heat until the onions turn light brown. Cut the
meat from the bones and dice it. Stir the diced meat and the bones into tne
pan and saute further until the meat turns light brown. Add the remaining
cup of onions the chickpeas, the cinnamon, the saffron, and 1 quart of the
water, and cook until the chickpeas are done. Stir in 1 tablespoon of the
coriander leaves and cook for a further 5 minutes. Set aside.
In another pot, boil the remaining two quarts of water, the tomato juice,
salt, and pepper for 5 minutes. Add the rice and return to a boil; then
lower the heat and simmer until the rice is done.
Mix the flour with 3 tablespoons cold water to make a thin paste. Slowly
stir the paste into the rice mixture. Add the rest of the coriander and
parsley. Cook for a further 5 minutes. Combine the meat and rice mixtures
and serve.
Note: 1 teaspoon lemon juice may be added to each individual serving if
desired.
*[REF Hanneman: FROM THE LANDS OF FIGS AND OLIVES, Habeeb Salloum and James
Peters. 1995. Paperback 1997: Interlink Books. ISBN 1566561590 -- HEREERA
is on of Morocco's oldest and by far the most popular of its soups. It
plays an important role in Ramadan, Islam's annual fast which lasts 28
days. The end of each day's fast is announced by the firing of a cannon. At
that instant, the first tates of food is always a mouthful of hareera. ]
Recipe by: FROM THE LANDS OF FIGS AND OLIVES*
By Kitpath <phannema@wizard.ucr.edu> on Jun 13, 1998, converted by
MM_Buster v2.0l.

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