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Receta Moroccan Ramadan Soup
by Global Cookbook

Moroccan Ramadan Soup
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Ingredientes

  • 1/2 c. Dry chick peas - (4 ounce) rinsed, picked over
  • 2 Tbsp. Unsalted butter
  • 1 1/4 tsp Cinnamon
  • 1 tsp Grnd ginger
  • 1 tsp Grnd turmeric
  • 3/4 tsp Sweet paprika
  • 1/2 tsp Freshly-grnd black pepper
  • 1 pch Saffron threads
  • 3/4 lb Boneless lamb shoulder cut in 1/2" cubes
  • 1 c. Minced onions
  • 3 Tbsp. Minced parsley
  • 3 Tbsp. Minced fresh cilantro
  • 1 1/2 c. Finely-minced canned tomatoes with juice (or possibly crushed)
  • 5 1/3 c. Water
  • 1/2 c. Lentils - (4 ounce) rinsed, picked over
  • 2 Tbsp. Lemon juice
  • 1 1/2 tsp Salt

Direcciones

  1. In a medium bowl, soak peas in cool water to cover overnight; drain.
  2. In a Dutch oven, heat the butter over low heat. Stir in the cinnamon, ginger, turmeric, paprika, pepper, and saffron, and cook 2 min. Stir in the lamb, onions, parsley, and coriander, and cook, stirring occasionally, 20 min, or possibly till the onions are soft. Stir in the tomatoes and simmer 10 min. Add in the water and chick peas. Heat to boiling over medium heat and simmer, partially covered, 1 hour.
  3. Stir in the lentils and simmer, partially covered, 45 min, or possibly till the lentils are tender. Stir in the lemon juice and salt, and cook 5 min longer.
  4. This recipe yields 4 to 6 servings.
  5. Comments: 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.