This Moroccan soup has lamb, lentils, chickpeas, noodles, egg and more and is spiced with cinnamon, ginger, cayenne and turmeric.
Reviewed By:
wendybird123
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My friends and I loved this, but if I remake, I'd change a few things. There was way too much onion, so I'd half that, and probably double the lentils. Don't skip the eggs though, they sound weird, but they finish up and give it a nice creamier texture. Just be careful to lower the heat afterwards, or they will break down.
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Reviewed By:
hazey
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Nice healthy recipe. Thanks for uploading. Changes I made: There is no mention of stock in this recipe and without it I found the soup a little bland. Addition of a little vegetable bouillon powder lifted things. Also right at the end, I added a whole raw egg directly into the hot soup and quickly whisked it in. Delicious.
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Reviewed By:
Jezebelina
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This is a delicious soup!!! However, I omitted the lamb, and added some cumin. Other than that, I followed directions explicitly. Delicious, delicious, delicious.
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Reviewed By:
SnL
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My favourite soup/stew recipe. It is so hearty and flavourful! I have made this recipe about 6 times. I tried making it in the slow cooker once and it turned out awful. I highly recommend making it in the pot like the directions say. I have never used pasta or eggs in the recipe. Instead of the pasta I use quinoa. I realize that this takes away from the authenticity, but it tastes so good! I put in 1-2 cups of quinoa about 45 minutes before the cooking is done. I always use extra cilantro, olive oil instead of margarine and broth (preferably beef) instead of water.
Update Feb 19/10: Used a lamb shoulder with some bits of meat on it from a left over recipe. I rubbed the lamb with the spices and browned it in a pan with some olive oil, the onions, celery, cilantro and some carrots that I added. Then I put it in a crock pot with the rest of the ingredients during the day, minus the chickpeas, lentils, quinoa and lemon juice that I added with an hour left. Update March 12: Made soup without any meat, but added extra garbanzo beans and lentils and it still tasted great!
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Reviewed By:
jgujis
Reviewed By:
AGILROY
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Crockpot - came home from work to a wonderful aroma. Didn't have turmeric so used a big pinch of saffron, used 3 Tbs dried cilantro because that's all I had, dropped in some dehydrated shallots because I didn't have red onion. Put in crockpot this a.m. with 2 cups water and 4 cups beef broth. Used just a bit of corn starch to thicken at the very end. Delicious! When I make it again I'll do it on a lazy weekend winter day, on the stovetop, but really it was great in the slowcooker! Thanks for the awsome recipe.
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Reviewed By:
PanicInTheKitchen
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Very authentic. I used firm tofu instead of lamb meat because I'm a vegetarian. I also used olive oil instead of butter and fresh ginger instead of ground ginger. I left out the egg, noodles, and lemon. This tasted fabulous! This is spicy so make sure to cut down on the cayenne if you are not a fan. Next time I will use dried garbanzo beans instead of the canned ones and toss them in with the lentils. Like another review stated, you just can't get that brine taste out of the canned garbanzos.
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Reviewed By:
LINDAMDOW
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This was good, but I feel like something is missing...followed the recipe, except for putting the egg in. Other posters said that wasn't needed, but maybe it was...
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Reviewed By:
slevy
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Super tasty! I fell in love with this soup when in Morocco, and have been searching for a close replica ever since. This will definitely become one of my "regulars". I substituted beef for the lamb, and doubled the lemon juice. I served the soup with plenty of lemon wedges - its supposed to have a sourness to it, and I think the lemon adds a lot. I used a teaspoon of crushed red chili instead of the Cyanne, and though my husband and I loved it, my kids found this to be too spicy.
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Reviewed By:
cuceeSprouts
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Beef bulion instead of water
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Reviewed By:
sunflowerfaerie
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No, seriously. This is the most amazing recipe...the flavors are absolutely stunning together! I made it just like the recipe states other than using fresh tomatoes from my garden...loved it, loved it, loved it!
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Reviewed By:
emmee
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My husband immigrated from Rabat Morocco 2 years ago. I made this for him this Ramadan and he said it is very authentic and good. BTW other reviewers - THIS IS A SOUP NOT A STEW. This is for breaking fast in the evening when you have fasted all day. My in-laws do not add egg and pasta is optional also. The lemon in a wonderful addition - do not be afraid
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Reviewed By:
laineyd
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Delicious, amazing flavor. Would make again.
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Reviewed By:
linda
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We loved this one. One pot meals are such a breeze to clean up after. It was hearty and delicious. I didn't have a big enough pot, so I cut down a little bit on the water. It was probably a bit more concentrated than it should have been, but it was still yummy. I didn't have any vermicelli so I used orzo instead. I don't think the eggs added anything, so next time I will leave them out. They weren't bad, but I don't see the need for the extra cholesterol since there was already lamb. I had to use lamb chops, but they turned out very tender. I can't wait to have the leftovers tonight.
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Reviewed By:
ANJACKSON
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This was fantastic! Decided to make a batch of this tonight since hubby wasn't going to be home for dinner (not his fav type of meal). Anyway, have never had lamb so opted to make this vegetarian (although would likely be great with chicken or pork). Used parsley instead of cilantro as I don't like cilantro, used all veggie broth, fresh ginger instead of dried (about 1/2tsp), left out the pasta/egg/lemon based on other reviews and upped the lentils to a full 1lb (bit more than 2 cups). Makes a TON! Will gladly eat this for lunch again and again and likely freeze some too, yummy!
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Reviewed By:
Mindy
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This came out well and I will be making it again. I couldn't find vermicelli in the store when I needed it, so I used spaghettini instead. It was a good thickness for the stew. My husband's only complaint was that he would have liked more pasta in it! If you have leftovers, it keeps well in the fridge and tastes very good reheated.
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Reviewed By:
Caroline C
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It's rare that my grocery store has boneless lamb meat, so I was excited to try this recipe. I made a couple of changes due to personal preference, and also for the fact I was making this a day ahead for Husband who'd been out of town, and I was going to be at work when he got home. First, I left out the celery and turmeric as he isn't a fan. I also chose to omit the beaten egg and vermicelli so that he could just heat up the stew, and serve it over rice (He knows how to make rice. He's awesome like that). Despite these changes, this turned out great! What a wonderful combination of spices. Very flavorful. Thanks, Usman!
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Reviewed By:
hello
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Hi, I made this during ramadan and it was excellent and very easy. Thanks!
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Reviewed By:
YummersMe
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Yummy, really enjoyed this!
all the family approved.. especially mum, as its easy preparation and is left alone to cook. not very complicated at all!
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Reviewed By:
k. treat
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great stuff usman, thanks.
update 2008: after having tried many a moroccan's harira...Its worth noting that the meat should be reduced to 1/2 lb of meat, cut in small pieces; Otherwise this is more of a STEW instead of harira.
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