Description
Cooking harira was taught to me by my friends – French actor of Moroccan descent. The original recipe is placed not beans, and chickpeas. But I chickpeas do not understand, so replace it with "black eye" - this is the sort of beans most similar to chickpea's taste, because break gentle elegant taste Moroccan dishes can not, in it all salt!
Ingredients
-
Meat
800 g
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Beans
250 g
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Lentils
1 cup
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Figure
1 cup
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Tomato
800 g
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Onion
2 piece
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Vegetable oil
2 Tbsp
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Turmeric
-
Cilantro
1 coup
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Parsley
1 coup
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Salt
-
Black pepper
Cooking
Pour the beans with hot water and leave for at least 4 hours (I leave overnight).
Take the pan for 5 liters. Lamb fill with cold water, allow to stand for ten minutes, then the water is drained is that there was a lot of scale. Again fill with water, bring to a boil, remove the scum, add salt and cook for at least 1 hour.
During this time, cut onion into small cubes and fry it in vegetable oil until Golden brown.
Remove the broth from heat, take out the meat on a separate plate, broth atteriwem. Wash the pan, return the soup into it.
The meat separated from the bones, return to the pan, again put on fire.
Add the broth, saffron (turmeric), onions, beans, lentils and rice.
Chop tomatoes and add with juice to the pot.
Cook until cooked all the ingredients. Before removing from heat add the chopped herbs and black pepper. Remove from the heat (who have an electric stove, leave the on / off burner), cover and allow to infuse for 20 minutes.
The meat from the bones can not be separated (especially if it's ribs). Not manly like something Just in my house hareru eat only my daughter and we bone in the soup don't have a lot of respect Try it, you will not regret!
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