Harira

This recipe was not only a winner for its flavor and texture, but also its authenticity. Pat had this soup in Morocco, where it is traditionally served as the break for the Ramadan fast. A surprisingly velvety soup - the rich, silkiness of the broth are ideal for a winter's night, served with couscous and an assortment of Moroccan side dishes and salads. Even though this was a half recipe, it lasted us a while. It is also one of the recipes annoyingly cut-and-pasted throughout the web from recipe bots, along with all of the spelling and grammatical errors. We changed a couple things, but kept what we think is one of the most important parts: the flour, blended into the vegetables, added 20 minutes before the end of cooking.

Harira
serves 2 for three days, or 4-6 small servings

• 1/4 lb lamb, diced
• 1 large onion, chopped
• 1/8 tsp saffron
• 1 Tbl paprika
• 4-5 c chicken stock (not broth)
  
• 1 soup bone
• 1/2 Tbl butter
• 1 Tbl salt
• 1/8 tsp pepper
• 1/4 c chana dal (baby chickpeas)
  
• 1/4 c dried fava beans, washed and dried
• 2 1/2 Tbl all-purpose flour
• 1/2 c water
  
• 3/4 lb tomatoes
• 1/2 bunch parsley
• 1/2 bunch fresh coriander
• 1/4 c cooked or canned chickpeas
  
• 1 /2 Tbl butter
• 3 Tbl vermicelli
• 1 /2 lemon, juiced
  

1. Brown the lamb, onion, saffron and paprika (to taste) in a deep pan.
   
2. Add 3 cups of chicken stock, soup bone, butter, salt, pepper, chana dal, and the dried fava beans.
3. Begin soaking flour in 1/2 c. water.
   
4. Simmer, covered, for 2 hours or more (4 hours is ideal).
5. 20 minutes before serving, put the tomatoes, parsley, coriander, and flour/water paste in a blender and add to the soup pan with the chickpeas.
   
6. Add 1 1/2 cups of stock, and when it returns to boil, add the vermicelli.
   
7. When the vermicelli is cooked, add butter and lemon juice.
   
8. Serve each bowl with a wedge of lemon.
   

*Note: Lentils may be substituted for chick peas; meat can be chicken; yeast may be used in
place of flour and water if that mixture was not made night before; rice may be substituted for vermicelli.

A soup served each night at sundown to break the Ramadan Fast.
This receipe is altered from COOKING IN MOROCCO by the American Women's Association of Rabat.