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Harira Souiria (Lamb and Chicken Soup)

4 oz Lean lamb
1 oz Butter
1 md Onion; chopped
1 tb Parsley; chopped
2 ts Sweet paprika
1 ts Powdered saffron
Salt
Black pepper;freshly ground
3 l Water
50 g Chick-peas; soaked overnight
50 g Brown lentils
2/3 kg Tomatoes
6 tb Lemon juice
50 g Rice
50 g Flour
1 Egg


Cut the lamb into 1/2-inch cubes. Blanch the tomatoes, peel and chop finely or puree them. Put the meat into a large saucepan with the butter, onion, parsley, paprika, saffron and salt and pepper to taste. Cook gently, stirring frequently, for 5 minutes. Add the water, chick-peas, lentils, tomatoes and lemon juice. Cover the pan and cook for 1 1/2 hours. Add the rice and cook for 15 to 20 minutes, or until the rice is cooked. Meanwhile, put the flour into a bowl and slowly add cold water until you have a thin paste the consistency of single cream. Stir the flour mixture into the pan and cook for a further 15 minutes. Break open one end of the egg, hold it above the soup and let it drop slowly into the soup, stirring constantly. Pour the soup into a heated serving dish and serve immediately.



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