In the kitchen with Jack: Harira

By Jack Brummet

I first had this soup in Morocco in 1982.  It's one of the world's great soups.  My rendition is not necessarily 100% faithful, but it's close, and very tasty.  You can easily make it vegetarian by leaving out the lamb, vegan by leaving out the lamb and eggs, and gluten-free by substituting rice for the vermicelli.

Jack's Harira

 1+ pound cubed lamb meat (chicken OK too) 

 2 cloves garlic, crushed

 1 teaspoon ground turmeric (I sometimes add a little saffron too)

 1 1/2 teaspoons ground black pepper

 2 teaspoon ground cinnamon (or 2-3 sticks of cinnamon)

 2 tsp.cumin

 1/4 teaspoon ground ginger, or better yet a few hearty gratings of fresh ginger

 1/4 teaspoon ground cayenne pepper (or a doze of your favorite chilis or Tabasco)

 2 tablespoons olive oil

 3/4 cup chopped celery

 1 onion, chopped

 1 red onion, chopped

 1/2 cup chopped fresh cilantro

 1 (29 ounce) can diced tomatoes

 7 cups water

 3/4 cup green lentils (French De Puy are the best, but any green or brown lentil works)

 1 (15 ounce) can garbanzo beans, drained (better: soak and cook the dried ones)

 4 ounces vermicelli pasta, or thin spaghetti, or rice (Basmati or short grain) for GF folk

 2 eggs, beaten

 1 lemon, juiced (note: if you have access to preserved lemons, chop one up and add it...it's a great addition)

1. Place the olive oil, lamb, turmeric, garlic, black pepper, cinnamon, cumin, ginger, cayenne, butter, celery, onion, and cilantro into a large soup pot over a low heat. Stir frequently for 5 minutes. Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes.

2. Pour tomato juice, 7 cups water, and the lentils into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours.

3. About 10 minutes before serving turn the heat to medium-high, place chickpeas and noodles into the soup, let cook about 10 minutes (until noodles are al dente). Stir in lemon and eggs, let eggs cook 1 minute. Add some freshly chopped parsley and cilantro.

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