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morocco |
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Harira (National Soup) |
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Serves 6 1/2 C Chickpeas soaked over night 1 T butter 8 oz boneless leg of lamb, cubed 1 onion chopped 1 lb. Tomatoes peeled and chopped a few celery leaves, chopped 2 T fresh parsley chopped 1 T chopped fresh cilantro ½ t ground ginger ½ t ground turmeric 1 t cinnamon ½ C lentils 4 oz vermicelli 2 egg yolks juice of ½ lemon salt and pepper to taste Drain chickpeas, wash in cold water and set aside. Melt the butter in a large flameproof casserole or saucepan and fry the lamb and onion for 2-3 minutes, stirring, until the lamb is just browned. Add the tomatoes, celery leaves, herbs and spices and season with black pepper. Cook for about 1 minute and then stir in 7 ½ C water. Then add lentils and chickpeas. Slowly bring to a boil and skim the surface to remove excess froth. Boil rapidly for 1o minutes, then reduce heat and simmer very gently for about 2 hours or until chickpeas are very tender. Season with salt and pepper. Add vermicelli and cook for 5-6 minutes or until cooked. If soup is very thick, add more water. In small bowl, beat egg yolks with the lemon juice and stir into the simmering soup. Immediately remove the soup from the heat and stir until thickened. Pour into warmed serving bowls and garnish with fresh cilantro. Serve with lemon wedges. Source: www.minicom.gov.ma |
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Limones Y Aceitunas En Escabeche (Pickled Lemons and Olives Tetuan) |
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Pickled
lemons and pickled olives are served in separate dishes but always together.
What a nice change from the usual plain black olives to pickled black
olives. And just think of pickled lemons! We are grateful to Spanish Morocco
for these contributions to African fare. |