Guest guest Posted January 7, 2009 Report Share Posted January 7, 2009 Um, lamb? Quorn or tofu replacement maybe? Gary ________________________________ AJ <coolcook gworld <gourmet-recipes-from-around-the-world > Wednesday, January 7, 2009 8:44:11 AM Moroccan Harira Moroccan Harira 1 pound lamb, cut small cubes 1 teaspoon tumeric 1 teaspoon freshly ground black pepper 1 teaspoon cinnamon 1/4 teaspoon ginger 2 tablespoons butter 3/4 cup chopped celery and leaves 2 onions, chopped 1/2 cup chopped parsley and cilantro 1 32 oz. can tomatoes, chopped salt to taste 3/4 cup lentils 1 cup chickpeas, canned are fine 1/4 cup fine soup noodles 2 eggs, beaten with the juice of 1/2 lemon Put the lamb, spices, butter, celery, onion, and parsley/cilantro in a large soup pot and stir over a low heat for 5 minutes. Add the tomato pieces, and continue cooking for 10 to 15 minutes. Salt lightly. Add the juice from the tomatoes, 7 cups of water, and the lentils. Bring to a boil, then reduce heat, partially cover, and simmer for 2 hours. When ready to serve, add the chickpeas and noodles and cook for 5 minutes. Then, with the soup at a steady simmer, stir the lemony eggs into the stock with a long wooden spoon. Continue stirring slowly, to create long egg strands and to thicken the soup. Season to taste. ladle into bowls and dust with cinnamon. Serve hot. Makes 8 servings. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 7, 2009 Report Share Posted January 7, 2009 I'm sure you could, but I think it sounds good without any substitute. Diana --- On Wed, 1/7/09, Gary Mattingly <gsmattingly wrote: Gary Mattingly <gsmattingly Re: Moroccan Harira Wednesday, January 7, 2009, 12:31 PM Um, lamb? Quorn or tofu replacement maybe? Gary ____________ _________ _________ __ AJ <coolcook (AT) execulink (DOT) com> gworld <gourmet-recipes- from-around- the-world> Wednesday, January 7, 2009 8:44:11 AM [vegetarian_ group] Moroccan Harira Moroccan Harira 1 pound lamb, cut small cubes 1 teaspoon tumeric 1 teaspoon freshly ground black pepper 1 teaspoon cinnamon 1/4 teaspoon ginger 2 tablespoons butter 3/4 cup chopped celery and leaves 2 onions, chopped 1/2 cup chopped parsley and cilantro 1 32 oz. can tomatoes, chopped salt to taste 3/4 cup lentils 1 cup chickpeas, canned are fine 1/4 cup fine soup noodles 2 eggs, beaten with the juice of 1/2 lemon Put the lamb, spices, butter, celery, onion, and parsley/cilantro in a large soup pot and stir over a low heat for 5 minutes. Add the tomato pieces, and continue cooking for 10 to 15 minutes. Salt lightly. Add the juice from the tomatoes, 7 cups of water, and the lentils. Bring to a boil, then reduce heat, partially cover, and simmer for 2 hours. When ready to serve, add the chickpeas and noodles and cook for 5 minutes. Then, with the soup at a steady simmer, stir the lemony eggs into the stock with a long wooden spoon. Continue stirring slowly, to create long egg strands and to thicken the soup. Season to taste. ladle into bowls and dust with cinnamon. Serve hot. Makes 8 servings. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 7, 2009 Report Share Posted January 7, 2009 I thought I was crazy when I looked at that, too! I did a triple take --- On Wed, 1/7/09, Gary Mattingly <gsmattingly wrote: Gary Mattingly <gsmattingly Re: Moroccan Harira Wednesday, January 7, 2009, 12:31 PM Um, lamb? Quorn or tofu replacement maybe? Gary ____________ _________ _________ __ AJ <coolcook (AT) execulink (DOT) com> gworld <gourmet-recipes- from-around- the-world> Wednesday, January 7, 2009 8:44:11 AM [vegetarian_ group] Moroccan Harira Moroccan Harira 1 pound lamb, cut small cubes 1 teaspoon tumeric 1 teaspoon freshly ground black pepper 1 teaspoon cinnamon 1/4 teaspoon ginger 2 tablespoons butter 3/4 cup chopped celery and leaves 2 onions, chopped 1/2 cup chopped parsley and cilantro 1 32 oz. can tomatoes, chopped salt to taste 3/4 cup lentils 1 cup chickpeas, canned are fine 1/4 cup fine soup noodles 2 eggs, beaten with the juice of 1/2 lemon Put the lamb, spices, butter, celery, onion, and parsley/cilantro in a large soup pot and stir over a low heat for 5 minutes. Add the tomato pieces, and continue cooking for 10 to 15 minutes. Salt lightly. Add the juice from the tomatoes, 7 cups of water, and the lentils. Bring to a boil, then reduce heat, partially cover, and simmer for 2 hours. When ready to serve, add the chickpeas and noodles and cook for 5 minutes. Then, with the soup at a steady simmer, stir the lemony eggs into the stock with a long wooden spoon. Continue stirring slowly, to create long egg strands and to thicken the soup. Season to taste. ladle into bowls and dust with cinnamon. Serve hot. Makes 8 servings. Quote Link to comment Share on other sites More sharing options...
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