Recipe by Usman
"This is the soup that Moroccans traditionally use to break the fast every night of Ramadan. Season with salt, pepper, mint leaves and cinnamon to taste."
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cubed lamb meat
1 1/2 teaspoons
ground black pepper
ground cayenne pepper
red onion, chopped
chopped fresh cilantro
1 (29 ounce) can
1 (15 ounce) can
garbanzo beans, drained
I can attest that this recipe is authentic!! I have had many a night to break the fast during Ramadan. It reminds me of my home in Khemisset, Morocco. I am sad to say that I need to come to the web to learn to cook foods from my country because I was rasied in this country. Yet this truly is an authentic recipe, and I recommend it to all.
This just didn't live up to the hype. I used 3/4 cup couscous in place of the vermicelli - big regrets on that, it sucked up all the liquid. Although the b.f. didn't mind the couscous addition, he said it made it "goulash-y." The lamb came out tender and very flavorful, which surprised me because most stew recipes call for searing the meat first, so when this recipe suggests just stirring it in, I was skeptical, but it made for some delicious lamb and even a nice lamb flavor to the broth (which was then usurped by the couscous). Also, the flavor was a little bland, and if I make this again I will double the spices and use chili powder instead of cayenne - that made it have this weird southwestern flavor that seemed out of place. The beaten eggs added at the end got lost and I didn't notice their impact at all. Next time, if there is one, I will definitely skip the whole pasta and egg part.
Very different soup! Next time I would add some salt along with the other ingredients in Step 1. It definitely needed some salt, and adding salt after the fact didn't seem to help. My husband complained of a "vinegar" taste, which we attributed to the juice of a whole lemon. Perhaps only 1/2 of a lemon should be used. The taste of the lamb is very distinctive, so if you don't like lamb, perhaps you could substitute pork or beef.
Thanks so much for the recipe. My husband is Moroccan and loved it. It felt it had a truly authentic taste, but was missing salt in STEP 1. I was adding so many ingredients, it didn't even hit me until he said it was saltless. Easy fix- we just added at the table. I didn't add the lemon, since I thought that would make it taste funny...other than that. This is an excellent way for an American woman like myself to give my husband some good ole' home cooking!
Very good ethnic recipe. I followed the recipe for the most part - 3 cups water, 4 cups beef broth; fresh tomatoes instead of canned, no pasta or egg, but just 1 lb of lentils. Served over basmati rice - excellent! Made a ton and the lamb was very, very tender after being in the slow cooker for 8 hours.
My moroccan husband said this was very authentic and we loved the taste. I added beef broth, left the onions whole and then removed them and skipped the vermicelli. Also, according to my husband, the recipe would be better off with a tomato sauce instead of diced tomatoes. It was really great though and the taste was just like the soup my husband's sister made for us in Morocco.
Okay, I do not know how to correctly pronounce the name of this soup so I have been calling it the "Rockin' Moroccan Soup!" I made the soup exactly like the recipe says, but one change... I used 3/4 cup couscous instead of the vermicelli pasta, since so many people said it was unnecessary. It was perfect!!! Absolutely delicious!!! All the spices gave it a wonderful authentic taste. Hubby and I both loved it!!! I will definitely be keeping this one on my personal recipe book to make over and over again. Thanks!!!
Very good and interesting!You really have to like lamb-it really permeates the flavor.I added about 6 cloves of garlic and about 4 Tb salt,since I can't seem to cook anything without either!I also didn't have noodles so I used 3/4 cup dry cous cous instead.I don't know if these changes are Harira faux pas,but they were good anyway!My kids even ate it!
* 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: 467
** Calories from Fat: 151
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