Moroccan Harira

Total Time: 2 hrs 30 mins Preparation Time: 15 mins Cook Time: 2 hrs 15 mins

Ingredients

• Servings: 8
• 1 lb lamb, cut small cubes
• 1 teaspoon turmeric
• 1 teaspoon black pepper, freshly ground
• 1 teaspoon cinnamon
• 1/4 teaspoon ginger
• 2 tablespoons butter
• 3/4 cup celery & tops, chopped
• 2 onions, chopped
• 1/2 cup fresh parsley, chopped
• 1/2 cup fresh cilantro, chopped
• 32 ounces canned tomatoes, chopped
• 1/2 teaspoon salt, to taste
• 3/4 cup lentils
• 1 cup chickpeas, canned
• 1/4 cup noodles, fine soup
• 2 eggs, beaten
• 1/2 lemon, juice of

Recipe

• 1 put the lamb, spices, butter, celery, onion, and parsley/cilantro in a large soup pot and stir over a low heat for 5 minutes.
• 2 add the tomato pieces, and continue cooking for 10 to 15 minutes. salt lightly.
• 3 add the juice from the tomatoes, 7 cups of water, and the lentils. bring to a boil, then reduce heat, partially cover, and simmer for 2 hours.
• 4 when ready to serve, add the chickpeas and noodles and cook for 5 minutes. beat the 2 eggs with the juice of 1/2 lemon.
• 5 then, with the soup at a steady simmer, stir the lemony eggs into the stock with a long wooden spoon. continue stirring slowly, to create long egg strands and to thicken the soup. season to taste. ladle into bowls and dust with cinnamon.
• 6 serve hot immediately.