traditional lentil harira

Ingredients for 12 people:

* Cooking time 2 1/2 hours.

* it is prepared in two different parts 1) the stock; 2) the tedouira * 1) the stock (tka-taâ) approx 1 ii hours to cook)

* 250 g (9 oz) of diced mutton and veal * 3 or 4 small bones with a very little meat on them

* 500 g (1 lb 2 oz) of rather small, whole onions * 1/2 teaspoonful of saffron (half crushed saffron flowers and half prepared packet saffron)

* 1 heaped teaspoonful of pepper * 1 piece of butter the size of a walnut * 250 g (9 oz) of lentils * salt * 1 1/2  litre  (3pts) of water for the stock

Cook the lentils in salted water, strain and sprinkle with the juice of a lemon. Put on one side, Put the other ingredients to cook in a covered saucepan. Leave to simmer on a low heat after bringing to the boil. Take the onions out as soon as they are cooked so that they remain whole, After about an hour, check that the meat is cooked and remove from the heat. Add the lentils and the onions.

* 2 Tédouira about 1 hour’s cooking

* 1 bunch of coriander (kasbour) * 1 bunch of parsley

* 1 1/2 kg (3 lbs 5 oz) of sieved tomatoes or one tin of tomato extract mixed with 1 litre (2 pts) of water

* 2 1/2 litres (5 pts) of water * 3/4 of a tea glassful of lemon juice * 1 piece of butter the size of a walnut

* 200 g (7 oz) of flour * salt

Preparation: 

Put the water on to boil with the sieved tomatoes, or the water and tomato extract mixture. Allow to boil for a quarter of an hour then add the stock from the lentils, the meat and the onions, etc., which should be left in the saucepan. Away from the heat add the flour mixed with 1 litre (2 pints) of water to the soup little by little, stirring briskly to avoid lumps. Put back on the heat and go on stirring gently until boiling point is reached.

Add the finely chopped parsley and the coriander which has been rinsed and pounded in the mortar (mehraz) with sufficient salt for seasoning, together with 1 litre (2 pints) of water in the pot while stirring (The parsley and coriander can be chopped up in an electric mixer with a little water) Check the seasoning and remove from the heat when the soup is hot Harira soup should be creamy but not thick.