Traditional Lamb Harira with Pulses
Ingredients
- 266.7 gLamb shoulder (cut into small cubes)
- 0.7 pcOnion (finely chopped)
- 66.7 gChickpea (soaked overnight)
- 66.7 gGreen lentil (rinsed)
- 2.7 pcRound tomato (blended without skin)
- 1.3 pcApium graveolens (sliced with leaves)
- 33.3 gWheat flour (for thickening)
- 0.7 tspGinger powder
- 0.7 tspTurmeric powder
- 0.3 tspCinnamon powder
- 0.7 pinchSaffron
- 13.3 gFresh cilantro (chopped)
- 13.3 gFlat-leaf parsley (chopped)
- 1.3 tbspExtra virgin olive oil
- 1.3 LMineral water
- 0.7 pinchGray sea salt
- 0.7 pinchBlack pepper ground
- 0.7 tbspTomato paste
- 0.7 tspSmen (fermented butter)
Method
A velvety soup where tender lamb meets firm chickpeas. The scent of ginger and turmeric balances with tomato acidity and the final freshness of cilantro.
- 1
In a large pot, heat the olive oil. Brown the lamb cubes and chopped onion until the meat is golden on all sides. Dust with turmeric, ginger, and cinnamon.
- 2
Add the blended tomatoes, tomato paste, celery, lentils, and chickpeas. Pour in the mineral water. Bring to a boil, then reduce heat. Simmer covered until the chickpeas are easily mashed with a fork.
- 3
Mix the flour with a little cold water to obtain a smooth mixture. Pour in a thin stream into the boiling soup while stirring constantly. The sauce should coat the spoon and become glossy.
- 4
Stir in the saffron, smen, chopped parsley, and cilantro at the last moment to preserve their color and aromatic power. Adjust seasoning.
Frequently asked questions
How do you get this dish right?
- Do not salt at the beginning, as it toughens the skin of the chickpeas.
- The thickening should be smooth: if the soup is too thick, thin it with a little boiling water.
How long does this dish keep?
Keeps for 3 days in the fridge. The soup thickens as it cools, add a little water when reheating.
