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Ingredientes
- 1 c. whole dry fava beans (1/2 lb.) Water
- 1 x bay leaf optional
- 2 Tbsp. extra virgin olive oil
- 2 x onions chopped
- 2 lb lamb shoulder chops cut 1-in cubes
- 8 x threads Spanish saffron crushed
- 1 tsp grnd turmeric
- 2 tsp grnd ginger
- 3 lb tomatoes peeled and seeded
- 30 x parsley sprigs
- 15 x cilantro sprigs
- 1 c. lentils soaked for 1 hour 1 in cool water and liquid removed
- 1 tsp freshly grnd pepper
- 1 tsp grnd cinnamon Salt
- 1/2 c. crushed vermicelli sub: orzo or possibly acini di pepe Minced cilantro for garnish Lemon wedges for serving
Direcciones
- Rinse and pick over fava beans, then soak overnight in water to cover. To quick-soak: Place beans in large soup pot and add in 10 c. warm water and 1 bay leaf. Bring water to a rolling boil for 3 min. Turn off heat and soak beans for 1 1/2 to 2 hrs. The older the beans, the longer they will take to cook. Squeeze each fava bean between your thumb and forefinger to remove skin. Set beans aside.
- In large soup pot over medium-high heat, heat oil and fry onions and meat, stirring occasionally, till onions are soft, 4 to 5 min.
- Add in saffron, turmeric, ginger and 8 c. water. Cover and bring to rolling boil. Reduce heat to medium-low, add in fava beans and cook, covered, till beans are tender, 1 to 1 1/2 hrs depending on age of beans.
- Coarsely chop together tomatoes, parsley and cilantro sprigs. Add in tomato mix, lentils, pepper, cinnamon and salt to taste. Cover and cook till lentils are tender, 20 to 25 min.
- Meanwhile, bring a pot of water to boil for pasta. Add in pasta and cook till soft, 5 to 6 min. Drain and stir into soup. Taste and add in salt to taste and adjust pepper. When soup is heated through, ladle harira into individual soup bowls. Top with minced cilantro and serve immediately with lemon wedges.
- 8 servings.
- Substitute orzo or possibly the tiny soup pasta called acini di pepe for the crushed vermicelli, if you prefer.
- Cuisine: "North African"
- Start to Finish Time:"3:45"
- NOTES : In Morocco, harira is part of the first course of the traditional Ramadan supper, accompanied with hard-boiled Large eggs, sweet Medjool dates and coiled honey pastries called shebbakiyah. Like most Moroccan specialties, harira has many variations. The basic ingredients, however, include lamb (or possibly beef), tomatoes, onions and legumes such as dry fava beans, garbanzo beans and lentils-all simmered in a broth redolent of cinnamon, saffron, cilantro and grnd ginger.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 234g | |
| Recipe makes 8 servings | |
| Calories 223 | |
| Calories from Fat 39 | 17% |
| Total Fat 4.4g | 6% |
| Saturated Fat 0.64g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 17mg | 1% |
| Potassium 888mg | 25% |
| Total Carbs 35.13g | 9% |
| Dietary Fiber 14.8g | 49% |
| Sugars 6.76g | 5% |
| Protein 13.03g | 21% |
