Harira soup with meat
Harira is a soup of Andalusian and North African cuisine, and its origin is Andalusian.
Ingredients:
- Lamb meat: 2 cups (boneless and fat-free cubes)
- Turmeric: a teaspoon
- Black pepper: a teaspoon (ground)
- Cinnamon: a teaspoon (ground)
- Ginger powder: a teaspoon
- Red hot pepper: a teaspoon (ground)
- Obesity: 2 tablespoons
- Celery: a cup
- Onions: 1 piece (yellow/chopped)
- Red onion: 1 piece (chopped)
- Green coriander: 5 tablespoons (chopped)
- Tomatoes: 5 (medium size, peeled and cut into cubes)
- Water: 7 cups
- Green lentils: a cup
- Chickpeas: a can (drained from water)
- Pasta: a cup (thin)
- Eggs: 2 pieces
- Lemon juice: a tablespoon
How to prepare
1- In a deep pot over low heat, put the meat, turmeric, black pepper, cinnamon, ghee, red pepper, onion, celery, coriander, and ginger, and stir the ingredients for 5 minutes.
2- Add the tomato cubes over the ingredients, and leave the pot for about 15 minutes on low heat.
3- Pour the water, add the lentils, and raise the temperature of the fire until it boils, then reduce the heat, cover the pot, and leave it for about two hours.
4- 10 minutes before the end of the time, raise the temperature of the fire again, add the chickpeas and pasta, and leave the pot until the pasta is completely cooked.
5- Add the lemon juice and eggs, and leave the pot on the fire for two minutes until the eggs are completely cooked.
Remove the soup pot from the heat, pour it into serving dishes, and serve it hot.
Enjoy your meal