The Harira

 

For 8 servings

• 125 ml dried chickpeas
• 15 ml vegetable oil
• 250g lamb, cut into 1cm cubes
• 1 onion, chopped
• 2 celery stalks, minced
• 5 ml ground turmeric
• 2 ml ground cinnamon
• 15 ml ginger, peeled and chopped
• 1 ml cayenne pepper
• 1 can (796 mL) diced tomatoes
• 1.5 liters water
• 125 ml dried green lentils, rinsed
• 80 ml vermicelli
• Juice of 1 lemon
• 2 eggs, beaten
• Salt and pepper
• 125 ml fresh cilantro, chopped

1. The night before, soak the chickpeas in four times their volume of water and refrigerate overnight; rinse and drain before use.
2. In a large saucepan, heat the oil and sear the lamb cubes to brown them; add the onion, celery, turmeric, cinnamon, ginger and cayenne pepper.
3. Cook 2 to 3 minutes; add the tomatoes and pour the water.
4. Cover and simmer for 1 hour over low heat; add the chickpeas and green lentils, then continue cooking for 30 minutes.
5. Add the vermicelli and cook for another 5 minutes; pour the lemon juice and the beaten eggs, stir and cook for 1 minute.
6. Season and finish with fresh coriander; serve.

BON APPÉTIT