@sivanskitchen: Moroccan Harira Soup Recipe A hearty, flavorful soup perfect for keeping you full before your concluding Yom Kippur meal, Seudah Mafseket. This dish is even more delicious when made a day or two ahead of time. Ingredients: * 1 pound boneless short ribs, cut into cubes (or other marbleized soup meat) * 1 large onion, finely chopped * 4 cloves garlic, finely chopped * 6 celery ribs with leaves, finely chopped * 4 soft tomatoes, grated * 1 cup canned garbanzo beans * 1 cup cooked brown lentils * 1 cup thin short noodles (fideo or vermicelli) * 1 bunch parsley, finely chopped * 1 bunch cilantro, finely chopped Seasonings: * 1 tbsp turmeric powder * 2 tsp salt * 1 tsp black pepper * 1/3 cup chicken soup base (bouillon) * Juice of 1 large lemon (about 1/4 cup) Instructions: 1. Brown the Meat: In a large pot, heat 4 tablespoons of olive oil over medium heat. Add the cubed meat and brown it on all sides. Once browned, remove the meat from the pot and set aside. 2. Cook the Aromatics: Using the remaining oil and juices from the meat, add the chopped onion and garlic. Sauté for a few minutes, then add the chopped celery and grated tomatoes. Cook for about 5 minutes over medium heat, stirring occasionally. 3. Simmer the Soup: Return the browned meat to the pot and fill with water, leaving about 1/4 of the pot empty to avoid overflow. Add the turmeric, salt, pepper, and chicken soup base. Stir well, cover, and let the soup simmer on low for 1.5 hours until the meat is tender. 4. Add Beans, Lentils, Herbs, and Noodles: After 1.5 hours, stir in the garbanzo beans, cooked lentils, parsley, and cilantro. Then add the noodles and lemon juice. Cover and cook for another 5 minutes until the noodles are soft. 5. Serve: Adjust seasoning if needed. Serve hot and enjoy! This soup is even better the next day, so feel free to make it ahead of time. #fyp #sivanskitchen #moroccan #soup #yomkippur #hearty #loaded

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Wednesday 09 October 2024 00:21:20 GMT