Harira RecipeOrigin: Djibouti Period: Traditional |
Ingredients:
300g beef or veal, cubed 
Harira Preparation:Method:Add oil to a large casserole dish along with the meat, cumin, saffron, coriander, parsley, onion, celery and salt. Cook for 5 minutes then add the sparking water and cook for a further 10 minutes. Add the rinsed lentils and chickpeas and allow to cook for 50 minutes. Add the tomatoes and tomato purée and allow to cook for a further 20 minutes. Mix the flour with 500ml cold water and mix well with a whisk to prevent lumps. Pour this mixture into the casserole, making sure you stir all the time. Add the pasta and allow to cook for 10 minutes. Serve hot in serving bowls, garnished with the lemon slices. Lemon juiced can be squeezed into the harira according to your guests' taste. |
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