Embedded Files
COOK
Said Lotfi
Country
Morocco
YIELDS
6 Servings
TOTAL TIME
10 mins Prep and 50 mins Cook
Ingredients
1 red onions
2 large tomatoes ( grated on the largest holes of the grater box)
250g lamb ( with bones) (cut into small cubes)
½ cup chopped cilantro
½ cup chopped parsley
½ cup chopped celery
1/ cup lentils
1/2 Dried broad beans
1 cup dried chickpeas (soaked in water overnight)
1 cup flour
100g tomato paste
½ cup Italian Vermicelli
Salt, black pepper
Curcumin, ginger poudre
Put in a pot on high heat and stir: onion, parsley, cilantro, celery, tomatoes, broad beans, soaked chickpeas and lentils with half cup of cooking oil.
Add salt pepper, ginger powder and turmeric. Add water( 2L for 6 pax) and put on high heat until boiling then cover the pot and put on medium heat until chickpeas are cooked all the way through.
Add tomato paste and stir for 5 min then add vermicelli and stir until cooked. Then add your flower water mixture. (Make sure to stir harira after adding the flower-water mixture until the flower is cooked -it usually takes about 10 min- otherwise the flower will go to the bottom of the pot and burn).
When is done, add some chopped parsley and cilantro and serve while hot.
Page updated
Report abuse