Halal Consumer - Issue 27 - page 16

Ingredients
1 ½ pounds halal beef chuck shoulder,
trimmed of all fat and cut into thirds
2 tablespoons extra-virgin olive oil
1 large onion, finely chopped
2–3 large tomatoes, grated or 1
(14.5-ounce) can diced tomatoes
¾ cup dry lentils
1 zucchini, peeled and finely chopped
1 large potato, peeled and finely
chopped
1 -2 carrots, peeled and finely chopped
1 celery stalk, finely chopped
1 teaspoon ground ginger
1 tablespoon ground coriander
1 tablespoon ground cumin
½ teaspoon turmeric
½ teaspoon hot paprika (optional)
½ teaspoon ground black pepper
1 tablespoon salt (or to taste)
1 bay leaf
2 cups parsley, chopped
2 cups cilantro, chopped
1 jalapeño pepper (traditionally, a
green pepper but jalapeño works
great)
1 (15-ounce) can chick peas, drained
and rinsed
¾ cup vermicelli, angel hair pasta
(broken into bite size pieces) or rice
For the Slurry
3 tablespoons flour
juice of 1 lemon (if your lemon is
large, ½ a lemon is plenty)
½ cup water
1 tablespoon ground caraway
1 teaspoon ground cumin
To Serve
handful of cilantro leaves, chopped
lemon wedges
Directions
1. Heat the olive oil in a large stock pot
or Dutch oven over medium-high heat;
add the beef, onions, tomatoes, ginger,
coriander, cumin, turmeric, hot paprika,
black pepper, and salt. Stir occasion-
ally, until the beef is well browned, 8 to
10 minutes.
2. Add the cilantro, parsley, celery, potato,
zucchini, lentils, and bay leaf. Stir to
combine. Add 4 cups of water and let
it come to a boil. Cover partially with a
lid, reduce the heat to medium-low and
let simmer until the meat is fork tender
about 45 to 60 minutes.
3. Remove the bay leaf and discard.
Remove the cooked meat onto a plate
and cut it into small bite size pieces
(you can also shred it). Set aside.
4. With an immersion blender, carefully
purée the soup. Return the meat to
the pot of soup and add 4 to 6 cups of
water (the amount of water added will
really depend on whether you like thick
or thin soups). Add the jalapeño pepper
and let it simmer, uncovered, for 20 to
25 minutes. Taste and adjust season-
ing. The soup might get foamy.
5. Meanwhile, in a small bowl, mix the
flour, lemon juice, ½ cup of water, cara-
way, and cumin. Mix well making sure
that there are no doughy lumps. Cover
and let it sit at room temperature.
6. After the soup has simmered, add the
vermicelli and the chick peas. While
stirring, add the flour slurry. Keep stir-
ring the soup until the foam magically
disappears. Turn off the heat and add a
handful of chopped cilantro.
7. Serve hot with lemon wedges and a big
squeeze of LOVE.
Mom’s
Algerian-Style Harira
Courtesy:
Servings: About 8
|
Winter 2013
14
1...,6,7,8,9,10,11,12,13,14,15 17,18,19,20,21,22,23,24,25,26,...48
Powered by FlippingBook