Harira--two types

I first had this soup in Jerusalem, while there for a week to attend a conference. I was staying at the YMCA (small room, but great location and an indoor pool big enough to swim laps). It also has a restaurant with a lovely outdoor terrace, where I ordered the harira more than once. Once I got home, I searched out a recipe, and found two versions that I like very much, one vegetarian and one with meat. This soup is both delicious and comforting.

HARIRA (vegetarian)

from Moosewood Restaurant Low-Fat Favorites

serves 4-6

total time: 1 hour

1 cup chopped onions

4 cups vegetable stock

1 t. ground cinnamon

1 t. turmeric

1 T. grated fresh ginger root

1/8 t. cayenne

1 cup peeled and diced carrots

1/2 cup diced celery

1 cup undrained canned tomatoes, chopped

1-1/2 cups diced potatoes

pinch of saffron

1 cup cooked lentils (about 1/3 to 1/2 cup dried)

1 cup drained cooked chickpeas

1-2 T. chopped fresh cilantro

1 T. fresh lemon juice (I use lime)

salt and black pepper to tast

lemon (or lime) wedges

In a covered soup pot, simmer the onions in 1 cup of the stock for 10 minutes.  Combine the cinnamon, turmeric, ginger, and cayenne in a small bowl and add 2-3 T. of the hot liquid to form a paste.  Stir this paste into the pot along with the carrots, celery, and the remaining stock.  Bring to a boil, then lower the heat, cover, and simmer for 5 min.  Add the tomatoes and potatoes and continue to cook, covered, for 15-20 minutes, until the potatoes are tender.  Crumble in the saffron.  Stir in the lentils, chickpeas, cilantro, lemon juice, and salt and pepper to taste. Reheat.  Serve with lemon wedges.

Harira (with meat)

from The New York Times International Cookbook

8-10 servings

1/2 cup barley

1/3 cup lentils

1/3 cup split peas

2 lbs. shin of beef (meat and bones)

3 T. vegetable oil

3 cups chopped onion

1 cup chopped celery

1 cup chopped carrot

1 T. turmeric

10 cups beef stock or water

salt and freshly ground pepper1/2 cup uncooked rice

1 cup canned, drained chick-peas

1-1/2 T. all-purpose flour

1 egg, lightly beaten

lime juice, lemon juice, or vinegar to taste

1/4 cup chopped fresh coriander

lime wedges

            1. Place the barley in a mixing bowl and add water to cover.  Soak overnight.  If package directions indicate it, soak the lentils and split peas overnight.

            2. Cut the meat from the bones of the shin of beef.  Cut the meat into small cubes.  Reserve the bones.

            3. In a kettle, heat the oil and add the onion, celery, and carrot.  Cook, stirring, until the vegetables give up most of their moisture.  Add the meat and continue to cook, stirring frequently, until the mixture browns,  Sprinkle with the turmeric and add the bones.  Stir in the beef stock or water and add salt and pepper to taste.  Bring to a boil, partly cover, and simmer, skimming the surface to remove foam and fat.  Simmer, stirring occasionally, about one hour.  Take out bones.

            4. Drain and add the barley, lentils, and split peas and simmer 15 minutes.  Add the rice and chick-peas and cook thirty minutes longer.

            5. Place the flour in a small mixing bowl and blend with a little of the soup.  Return this to the kettle, stirring. Beat the egg with a little soup liquid and add it.  Bring just to a boil, but do not boil.  Add the lime juice and coriander and serve, with a lime wedge on the side.

            Note:  If this soup stands it will become thick.  If it is to be served later, thin it with more beef broth.