Spicy Lamb Soup (Harira) by Brenda Abdelall of Eau de Spice
Guest Blogger: Brenda Abdelall of Eau de Spice
The Middle East is an often misunderstood region - full of politics, oil, and religious strife. However, what is easily overlooked is its rich cuisine. Middle Eastern food is full of flavor, history and, which without a doubt, bridges people together. It is currently the month of Ramadan, where Muslims abstain from eating and drinking from sunrise to sunset. Each night, elaborate dinners are prepared where family, friends and neighbors gather to share thanks for the food they are able to enjoy.
One of the most popular things in Ramadan is soup. In Egypt and Lebanon, it is common to have crushed lentil soup. However, the most decadent soup of all is harira. This Moroccan soup is reserved for special occasions, and is often considered a meal in itself. While your kitchen becomes filled with the delicate aroma of saffron and ginger, the fasting stomach is warmed with the hearty combination of lentils, chickpeas, and lamb. You can serve this hearty soup at any time, and this simplified version spares none of the original flavor. If you do not have a pressure cooker, you can cook this low and slow for about 1.5 hours, or until the meat is tender. I hope that you enjoy this recipe as much as my family does, and that the flavors of the Middle East entice you to try more recipes.
