Preparation Time - 2 Hours 15 Minutes
Preparation Method - Stove Top

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Lamb Harira

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Leila F. | January 30th, 2024

Ingredients are for 8 Servings
Scale It
Qty Unit Ingredient
1/2 cup Chickpeas
3 tablespoons Oil
1/2 pound Lamb » diced
2 large Onions » chopped
1/4 teaspoon Saffron
2 tablespoons Paprika
9 cups Water
2 pounds Soup bones
2 tablespoons Butter » divided
2 tablespoons Salt
1/2 teaspoon Black Pepper
1/2 cup Dried Broad Beans
1 1/2 pounds Tomatoes » chopped
1 bunch Parsley » chopped
1 bunch Cilantro » chopped
3 tablespoons Flour
1/3 cup Vermicelli
1/4 cup Lemon Juice
Prep Time Process Time Overall Time
2 Hours 15 Minutes 30 Minutes 2 hours 45 minutes

1. Place the chickpeas in a bowl. Cover with water and soak overnight.

2. Drain and remove the skins.

3. Heat the oil, in a deep stock pot, to shimmering.

4. Add the diced lamb, onions, saffron and paprika.

5. Cook until the lamb is brown.

6. Add 6 cups of water, soup bones, butter, salt, pepper, pre-soaked chickpeas and the dried broad beans.

7. Simmer, covered, for approximately 2 hours.

8. Remove the soup bones and process the soup, in small batches, in a blender.

9. Return the soup to the stock pot.

10. Blend the flour and 3 tablespoons of water to make a 'slurry'. This will thicken the soup.

11. Add tomatoes, parsley, cilantro, and the flour and water slurry.

12. Add 3 cups of water and return to the boil.

13. Add the vermicelli.

14. When the vermicelli is cooked, approximately 3 to 5 minutes, add the remaining 1 tablespoon butter and lemon juice.

15. The soup should be velvety smooth and thick. If needed, add additional flour, water 'slurry' to your liking.

Submitted by Leila F. | January 30th, 2024 See all of Leila F.'s Recipes.

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