HARIRA (SPICED MOROCCAN VEGETABLE SOUP WITH CHICKPEAS, CILANTRO, AND LEMON)
A Muslim staple to break the daily fast of Ramadan, this soup has crossed over to the Moroccan Jewish tradition of breaking the fast of Yom Kippur.
Provided by Joan Nathan
Categories Rosh Hashanah/Yom Kippur Soup/Stew Dinner Kosher Vegetarian Chickpea Lentil Parsley Cilantro Carrot Tomato
Yield 8-10 servings
Number Of Ingredients 18
Steps:
- Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes. Add the turmeric, cumin, harissa or chile flakes, 1 teaspoon of salt, 1 cup each of the parsley and cilantro, tomatoes, and the stock or water and bring to a boil. If using the soaked chickpeas, drain them and add to the pot. Simmer uncovered for 25 minutes, then add the lentils, another teaspoon of salt and a teaspoon of pepper and continue simmering until the chickpeas and lentils are cooked, about 20 minutes more. If using canned chickpeas omit the first 25 minutes of simmering and add with the lentils.
- Whisk the flour, egg, and lemon juice into 2 cups (470 ml) of water. Stir into the soup. Simmer the soup about 5 minutes more and serve, sprinkled with the remaining cilantro and parsley. And don't forget to have some extra harissa in a plate on the side.
MOROCCAN SEMOLINA SOUP WITH MILK, ANISE SEEDS, AND HONEY
This simple Moroccan soup is easy to prepare and can be served in the evening or as a breakfast porridge. Serve warm, garnished with cinnamon, with honey for sweetening on the side.
Provided by Wendy E. Boles
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Bring water to a boil in a saucepan and stir in semolina and salt. Simmer gently, stirring frequently, until semolina is tender and mixture is very thick, 10 to 15 minutes. Stir in milk, butter, and anise seed; simmer until soup reaches desired consistency, 5 to 10 minutes.
- Stir milk, butter, and anise seed into soup; simmer until soup reaches desired consistency, 5 to 10 minutes.
Nutrition Facts : Calories 144.2 calories, Carbohydrate 8.8 g, Cholesterol 29.9 mg, Fat 9.4 g, Fiber 0.1 g, Protein 6.2 g, SaturatedFat 6 g, Sodium 849.8 mg, Sugar 8.6 g
MOROCCAN VEGETABLE SOUP
A great winter-time vegetable soup, featuring pumpkin as the star.
Provided by Laura Roberts
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 1h30m
Yield 5
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons olive oil in a large pot. Stir in onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add carrots and parsnips. Cover and cook until vegetables have softened slightly, about 5 minutes.
- Stir in the pumpkin puree and stock. Bring to a simmer and reduce heat to low. Cover and let simmer until vegetables are tender, about 40 minutes. Add lemon juice, salt, pepper, and cilantro. Taste and adjust seasonings, if necessary. Remove from heat and allow to cool.
- Ladle soup in batches into a food processor and blend until smooth (or use an immersion blender). If soup is too thick, thin with additional stock. Return pureed soup to the pot and heat through.
- To make the garnish, heat olive oil in a small skillet. Cook garlic and parsley over low heat 1 to 2 minutes. Stir in paprika. Swirl a half teaspoon of garnish on each serving of soup.
Nutrition Facts : Calories 147 calories, Carbohydrate 17.8 g, Fat 8 g, Fiber 4.8 g, Protein 2.3 g, SaturatedFat 1.1 g, Sodium 625.3 mg, Sugar 7.5 g
MOROCCAN SOUP TO FILL THE TUMMY
It's incredible hard for me to get lamb here so I made this soup using chicken and was very pleased with it. It's quite hearty and aside from being delicious it will keep you going for a long time.
Provided by Annacia
Categories Lamb/Sheep
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Put the lamb, spices, butter, celery, onion, and parsley/cilantro in a large soup pot and stir over a low heat for 5 minutes.
- Add the tomato pieces, and continue cooking for 10-15 minutes.
- Salt lightly.
- Add the juice from the tomatoes, 7 cups of water, and the lentils.
- Bring to a boil, then reduce heat, partially cover, and simmer for 2 hours.
- When ready to serve, add the chickpeas and noodles and cook for 5 minutes.
- Then, with the soup at a steady simmer, stir the lemony eggs into the stock with a long wooden spoon.
- Continue stirring slowly, to create long egg strands and to thicken the soup.
- Season to taste. ladle into bowls and dust with cinnamon.
- Then there's always those little bowls of extra lemon juice for you inveterate sour pusses.
Nutrition Facts : Calories 302.4, Fat 14, SaturatedFat 6.2, Cholesterol 113.5, Sodium 230.1, Carbohydrate 26.2, Fiber 7, Sugar 6.4, Protein 19.3
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