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Harira is really more than a Moroccan soup. It's a rich and delicately spiced soup-stew of beef, vegetables and chick peas. It makes a meal in a bowl or is perfect with a light main dish.
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What You Need:
(To Serve: 6 to 8)
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1 pound beef cut in ½-inch cubes
1 cup diced carrot
1 cup diced celery
1 cup chopped onion
½ teaspoon ground cinnamon
¼ teaspoon crushed saffron or ground turmeric
2 tablespoons butter or Margarine
1 can (10½ ounces) condensed beef broth
1 can (10½ ounces) condensed tomato bisque soup
2 soup cans water
¼ cup barley
1 can (about 16 ounces) chick peas, drained
1 cup diced tomatoes
½ cup chopped parsley
2 tablespoons lemon juice
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Translate this recipe:
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| How To Cook: |
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1. Brown beef in a large, heavy pan.
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2. Cook carrots, celery and onion with seasonings in butter until just tender.
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3. Add broth, soup, water and barley; cover and cook over low heat 1¼ hours.
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4. Add chick peas, tomatoes, parsley and lemon juice; cook 15 minutes longer, or until done, stirring occasionally.
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