Harira is the star of Ramadan for it is with this soup that the fast is broken.
8 oz. lamb, cubed, small or chicken livers and gizzards, left whole
1 soup bone, marrow intact
3 onions, peeled and minced
3½ cups dry garbanzo beans, soaked in cold, salted water the night before, drained
1 heaped tablespoon green lentils
3½ cups dried fava beans, soaked and peeled, drained
1 bunch flat-leaf parsley, chopped
1 small stalk celery
1 T salt
1 cinnamon stick
1 teaspoon each; ground ginger, black pepper, paprika, cumin and turmeric
½ cubeb pepper (available at allspice.com)
3 quarts water
1 pound and 10 oz. tomatoes, peeled, seeded and pureed.
1 bunch fresh cilantro leaves, finely chopped
1 teaspoon caraway seeds
1 cup flour
3 cups water
1 teaspoon lemon juice or vinegar
2 lemons cut in wedges
1. Two days before you wish to serve the soup, make the tadourira by mixing the flour and water, making sure there are no lumps. Add the lemon juice and rest in a warm place for 48 hours.
2. In a large quadra or a deep stockpot, place the lamb or chicken, the soup bone, onions, garbanzo beans, lentils, fava beans, parsley, celery and salt.
3. Add the spices. Cover with the water and bring to a boil. Simmer for at least 1 ½ hours. The harira is not ready until the garbanzo beans lose all of the their bite.
4. When the garbanzo beans are soft, add tomato, cilantro, and caraway. Cook for a further 5 minutes.
5. Remove from heat and stir in the tadouria, mixing will with a large wooden spoon. Return to the stove and bring to a boil, then reduce heat and simmer 5 minutes stirring constantly to prevent it from sticking.
6. Pour into a soup tureen and serve in bowls, with wedges of lemons and dates, which enhance the flavor of this divine soup.
A delicious alternative is to add 3½ ounces cubed jben (Moroccan cheese), 2 beaten eggs, and a pinch of salt and pepper after thickening the soup.