Harira

Name: Harira
Total time: 1 h 45 min
Yield: 6 servings
Ingredients: 340 g Lamb shoulder, cut into 1 cm pieces; 2 tbsp Extra virgin olive oil; 1 Yellow onion, finely chopped; 2 stalks Celery, finely chopped; ½ cup Flat-leaf parsley, chopped, divided; ½ cup Cilantro, chopped, divided; 1 tsp Ground ginger; 1 tsp Ground turmeric; ½ tsp Ground cinnamon; 1 tsp Ground black pepper; 2 tsp Table salt; ¾ cup Brown lentils, rinsed; 29 oz Canned diced tomatoes, two cans, puréed; 2 tbsp Tomato paste; 15½ oz Canned chickpeas (garbanzo beans), one can, drained and rinsed; ¼ cup Long-grain white rice; 3 tbsp All-purpose flour, whisked with 1 cup water; 1 Lemon, cut into wedges; 6 Medjool dates, for serving (optional)

1 hr 45 minServes 6$70.66

Small pieces of lamb are simmered with onion, celery, parsley, cilantro, ginger, turmeric, cinnamon, and pepper, then brown lentils, tomatoes, and chickpeas go in; a little rice cooks in the soup at the end and a flour slurry gives it a silky body. Served with lemon and, if you like, dates.

Ingredients

340 gLamb shouldercut into 1 cm piecesBuy 0.75 lb
2 tbspExtra virgin olive oilBuy 1 bottle
1Yellow onionfinely choppedBuy 0.32 lb
2 stalksCeleryfinely choppedBuy 1 whole
½ cupFlat-leaf parsleychopped, dividedBuy 1 bunch
½ cupCilantrochopped, dividedBuy 1 bunch
1 tspGround gingerBuy 1 jar
1 tspGround turmericBuy 1 jar
½ tspGround cinnamonBuy 1 jar
1 tspGround black pepperBuy 1 jar
2 tspTable saltBuy 1 canister
¾ cupBrown lentilsrinsedBuy 1 bag
29 ozCanned diced tomatoestwo cans, puréedBuy 2 cans
2 tbspTomato pasteBuy 1 can
15½ ozCanned chickpeas (garbanzo beans)one can, drained and rinsedBuy 1 can
¼ cupLong-grain white riceBuy 1 bag
3 tbspAll-purpose flourwhisked with 1 cup waterBuy 1 bag
1Lemoncut into wedges
6Medjool dates (optional)for servingBuy 1 package

Method

Brown the lamb lightly in the olive oil, then add the onion, celery, half the parsley and cilantro, the ginger, turmeric, cinnamon, pepper, and salt and cook 5 minutes.
Add the lentils and 8 cups water and simmer, covered, for 30 minutes.
Stir in the tomatoes and tomato paste and simmer 20 minutes more.
Add the chickpeas and rice and simmer until the rice is tender, about 15 minutes.
Whisk in the flour slurry and simmer, stirring, until silky, about 5 minutes; stir in the remaining herbs.
Serve with lemon wedges, and dates if using.