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 Moroccan HariraMay, 2007 Serves 6-8 / This soup is like Italian minestrone, kicked into a different universe by spices from the Arab World. 2 tablespoons butter 1 medium onion, chopped 3/4 cup chopped fresh parsley 1 tablespoon chopped celery leaves 1 teaspoon ground black pepper 1 teaspoon turmeric 1/2 teaspoon ground cinnamon 1 cup cooked chicken, diced 3/4 cup dried lentils 2 tablespoons chopped fresh cilantro Salt to taste 2 pounds tomatoes, puréed 1/2 cup fine soup noodles 3 tablespoons semolina, mixed with 1/2 cup water Lemon wedges for garnish 1. Heat butter in stockpot and sauté vegetables, pepper and turmeric for about 4 minutes, stirring frequently. 2. Add cinnamon and chicken, turning until golden but not brown, 15-20 minutes. 3. Wash lentils. Purée cilantro leaves with a little salt and water. Combine lentils, cilantro purée and tomato purée with chicken and cook over low heat for 15 minutes. 4. Add 1 1/2 quarts of water and cook until lentils are soft, about 1 hour. 5. Add salt to taste and cook noodles about 5 minutes before serving. Stir in flour-water mixture and cook 3 minutes, stirring constantly. Serve in large bowls garnished with lemon wedges. Photography by: Priscilla Montoya Per Serving: 343 cal, 28% fat, 11g fat, 93mg chol, 26g carb, 36 g protein |