Moroccan Ramadan Soup Recipes

MOROCCAN RAMADAN SOUP

Moroccan Ramadan Soup image

In Morocco and throughout the Middle East, Muslims fast from sunrise to sunset during the holy month of Ramadan. The traditional evening meal is harira, a full-bodied soup with an earthy, spicy flavor. This particular version is a cross between a soup and a stew. For an even heartier dish, serve steamy ladlefuls over white rice. From THE BEST OF THE MEDITERRANEAN by Sandra Glock.

Provided by lazyme

Categories Lamb/Sheep

Time 2h45m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

1/2 cup dried garbanzo beans, rinsed, picked over (4-ounces)
2 tablespoons unsalted butter
1 1/4 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon ground turmeric
3/4 teaspoon sweet paprika
1/2 teaspoon fresh ground black pepper
1 pinch saffron thread
3/4 lb boneless lamb, cut in 1/2-inch cubes
1 cup chopped onion
3 tablespoons chopped parsley
3 tablespoons chopped fresh cilantro
1 1/2 cups crushed canned tomatoes
5 1/3 cups water
1/2 cup lentils, rinsed, picked over (4-ounces)
2 tablespoons lemon juice
1 1/2 teaspoons salt

Steps:

In a medium bowl, soak peas in cold water to cover overnight; drain.
In a Dutch oven, melt the butter over low heat.
Stir in the cinnamon, ginger, turmeric, paprika, pepper, and saffron, and cook 2 minutes.
Stir in the lamb, onions, parsley, and coriander, and cook, stirring occasionally, 20 minutes, or until the onions are soft.
Stir in the tomatoes and simmer 10 minutes.
Add the water and chick peas.
Heat to boiling over medium heat and simmer, partially covered, 1 hour.
Stir in the lentils and simmer, partially covered, 45 minutes, or until the lentils are tender.
Stir in the lemon juice and salt, and cook 5 minutes longer.

Nutrition Facts : Calories 439.3, Fat 26.1, SaturatedFat 12, Cholesterol 76.5, Sodium 1071.2, Carbohydrate 30, Fiber 8.9, Sugar 7.3, Protein 22.9

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