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  • Moosewood Restaurant Harira

    1 vote
    Many versions exist of this popular North African soup, traditionally used to break the daylight fast during Ramadan. Their recipe included 1/2 C curly vermicelli added with the zucchini, which I don't use. I also use olive oil because I never have vegetable oil around. In winter I use jarred tomatoes.

    Ingredients

    • 1c finely diced onion
    • 2 celery stalks, diced
    • 3 T vegetable oil
    • 1 t turmeric
    • 1 t ground coriander
    • 1/2 t cinnamon
    • 1/8-1/4 t cayenne
    • 1 small potato, chopped ( about 1 1/2 c)
    • I carrot, diced
    • 4 small tomatoes, chopped
    • 1 C tomato juice
    • 4 C vegetable stock
    • 1 small zucchini, finely chopped
    • 1C canned chickpeas, rinsed and drained
    • 1/2 C fresh lemon juice
    • Salt and freshly ground pepper
    • _______________________
    • Chopped fresh parsley
    • Fresh mint leaves
    • Red bell pepper or pimiento strips

    Directions

    1. In a soup pot, sauté the onion and celery in oil until onion is translucent, about 10 minutes.
    2. Add the spices, potatoes and carrots and cook for 5 minutes more, stirring often. Mix in copped tomatoes, tomato juice and stock and simmer until all of the vegetables are nearly tender, about 20 hour.
    3. Add zucchini and simmer about 5 minutes longer .
    4. Mix in chick peas, lemon juice, and salt and pepper to taste.
    5. Serve garnished with chopped parsley, mint leaves and red pepper or pimiento strips.

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