Recipe by ChristinaAB
"This Moroccan soup is most popular during Ramadan. However, it is a very hearty and tasty soup that makes a nice winter soup as well. Depending on taste, some people like it served with a chopped boiled egg and a few squeezes of fresh lemon."
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dry garbanzo beans
dry yellow lentils
chicken bouillon cube
cubed beef stew meat, or more to taste
salt and ground black pepper to taste
chopped fresh parsley
chopped fresh cilantro
tomatoes, peeled and chopped
uncooked orzo pasta
1/2 (6 ounce) can
I found this dish better with a real chicken stock and without the orzo pasta (which I have not seen used with harira in the Atlas region). If you can not have this dish from the hands of a Moroccan woman, then this one is very good
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 93
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