Harira Soup

Servings: 5
Active time: 30min
Total time: 3h 30min

1 cup chick peas/garbanzo beans
1 cup lentils
1 cup dried peeled fava beans
1 lamb shank or neck
1 1/2 cup white flour
1/2 cup oil
1/2 cup rice
1/2 cup vermicelli
2 tbsp tomato paste
1 lb. plum tomatoes, peeled
1 medium to large onion
1 bunch fresh cilantro
1 small bunch parsley
2 sticks celery
2 lemons
4 quarts water (continue to add water as it evaporates)
1/2 tsp black pepper
1/2 tsp cumin
1/2 tsp yellow root ("kharqoum"), often used in Indian cuisine
1 tbsp salt
2 cloves garlic


1. Put all the chopped vegetables and the lamb shank or bones, in a large pot, with a thin layer of heated oil. Brown lightly for a few minutes and then add the water. Allow to boil slowly for about two hours.

2. Add the beans and grain, during the last hour, saving the vermicelli and the flour for the last stage. Let the soup boil for 40 minutes. When the chick peas are cooked, add the vermicelli.

3. Mix the flour in a bowl with warm water until it is liquefied and there are no lumps. Add some lemon juice and pour the mixture into the pot very slowly while stirring with a large wooden spoon.

4. The result should be a thick soup; add more flour if it is too watery.

5. Add the herbs at the end and then remove from heat.




Option: Add a raw egg to the soup, for extra thickness, when you have taken it off the heat so that it doesn't make ugly lumps!