https://bradnor.ddns.net/bradnorwiki/index.php?action=history&feed=atom&title=Harira 2026-04-05T18:01:00Z Revision history for this page on the wiki MediaWiki 1.45.1 https://bradnor.ddns.net/bradnorwiki/index.php?title=Harira&diff=2564&oldid=prev 2021-05-03T13:04:21Z

<p></p> <p><b>New page</b></p><div>[[Soups|&amp;lArr; Soups]]<br /> <br /> This is loosely based on Paula Wolfert&#039;s recipes in Moroccan Cuisine. She adds a load of chicken<br /> and puts a semolina or flour paste in at the end that I don&#039;t bother with. I prefer it heavy<br /> with chickpeas and little meat<br /> <br /> ==Ingredients==<br /> :2 large onions<br /> :2 tbsp butter<br /> :handfuls of chopped parsley, coriander and celery leaves<br /> :some lamb finely chopped (doesn&#039;t need much, and can be raw or cooked leftovers.)<br /> :handful dried lentils (red, green or puy doesn&#039;t matter)<br /> :250g chickpeas, soaked overnight in cold water (or two tins but cook less and won&#039;t be as good)<br /> :1 tin tomatoes<br /> :handful vermicelli<br /> :1 tsp turmeric<br /> :1 tsp black pepper<br /> :½ tsp cinnamon<br /> :some fresh chillies or encore/cayenne pepper - enough to give a bite but not really hot<br /> :salt<br /> <br /> ==Method==<br /> #Gently cook onion with herb parsley and celery, the pepper and turmeric in the butter. When softened a little, add the lamb and cinnamon and cook slowly for 20 minutes till golden but not brown.<br /> #Add the lentils, drained chickpeas, coriander, a little salt, tomatoes and chillies. Cook for 15 minutes or so - don&#039;t let it dry out, then add more water to a more souplike consistency. Cook until chickpeas are tender, but you don&#039;t want them mushy - about an hour (or two) but it depends on how old the chickpeas are.<br /> #At the very end add the vermicelli - it will only need a minute or two.<br /> <br /> <br /> <br /> &lt;small&gt;&#039;&#039; &#039;Moroccan Cuisine&#039; &#039;&#039; Paula Wolfert&lt;/small&gt;</div>

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