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Harira Couscous Soup [soup used after each days fasting.] My Aunt who learned it when she was in Morocco gave this buttery and aromatic Middle Eastern soup recipe to me, well not exactly this one. I have improved on the original recipe and added a few more ingredients to make it very delightful, as you will see below. Because the couscous proceeds to expand in each person's stomach it leaves a feeling of completeness and overabundance. And it's easy to make. Serve hot to 12 people. 13 cups warm vegetable or chicken stock (In a pinch, you can also use water) 3/4 cup packaged precooked couscous 7 Tablespoons margarine Pinch of saffron 1 and 1/2 teaspoons ground aniseed 1/2 cup finely chopped cilantro 1 pound cubed lamb meat 1 teaspoon ground turmeric 1 1/2 teaspoons ground black pepper 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground cayenne pepper 3/4 cup chopped celery 2 red onions, chopped 1 (29 ounce) can diced tomatoes 3/4 cup green lentils 1 (15 ounce) can garbanzo beans, drained 4 ounces vermicelli pasta 2 eggs, beaten 1 lemon, juiced Salt, pepper, and mint leaves and cinnamon to taste Place the warm lamb meat, stock, couscous, margarine, saffron, aniseed, cilantro, turmeric, black and cayenne peppers, cinnamon, ginger, celery and red onion in a large stock pot over a low heat. Stir frequently for 5 minutes. Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes. Pour tomato juice, 7 cups water, and the lentils into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours. About 10 minutes before serving turn the heat to medium-high, place garbanzo beans and pasta into the soup, let cook about 10 minutes (until noodles are al dente). Stir in lemon and eggs, let eggs cook 1 minute. Season with salt and pepper and Garnish with mint leaves and cinnamon. Serve immediately--if you delay it will turn into a sloppy mess. History: According to what I've learned from friends, couscous is from North Africa and is granular semolina. The packaged precooked couscous used in this recipe is available through Middle Eastern Markets. Moroccans, Algerians and Tunisians have all been known to make this dish with various ingredients. I don't have to tell you much about margarine, you might not know that it was developed in the 1800s as a butter replacement. The spice Saffron comes from the Crocus plant. The aniseed is part of the family of Parsley and comes from Southeast Asia. It tastes like licorice and both the stems and leaves are edible. Cilantro comes from the coriander plant and smells pungent almost like soap. Go To Page: 1
The copyright of the article Ramadan Holiday Recipe in Food Management is owned by Andrew A. Orr. Permission to republish Ramadan Holiday Recipe in print or online must be granted by the author in writing.
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