Adapted from: On Cooking: A Textbook of Culinary Fundamentals
Harira Soup
5 tbsp olive oil
600g stewing beef, cubed (or, more authentically, lamb)
750g chicken thighs, cubed
3 garlic cloves
125g canned chickpeas
500g onions, finely chopped
2½ liters of chicken stock
1 tsp turmeric
1 tsp ground ginger
1 tsp coriander
1 tsp cinnamon
600g canned diced tomatoes
125g washed red lentils
60g rice
salt & pepper to taste
3 tbsp fresh cilantro
3 eggs, beaten
2½ tbsp lemon juice
Heat the oil in a large heavy sauté pan. Lightly brown the beef, then transfer it to a large saucepot. Repeat for the chicken, garlic, and onions.
Add the chickpeas, stock, spices, tomatoes and lentils. Cover and simmer for 40 minutes.
Add the rice and simmer for another 20 minutes.
Adjust the seasonings, and add the cilantro.
Immediately before serving, whisk the eggs and lemon juice together, and add to the soup in a thin stream, stirring, to create strands of cooked egg.
Serve with lemon wedges and harissa on the side.
Harissa (very hot, use judiciously)
1/2 tbsp dried chile peppers, crushed
1/2 tbsp cayenne pepper
1 tsp ground cumin
1 tsp caraway seeds
1 garlic clove
1½ tbsp olive oil
1/2 tsp salt
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