Monday, December 28, 2009
When my family and I were in Morocco this past summer, I made it a point to try the national soup, Harira. It's the soup traditionally eaten to break the fast of Ramadan, but it's eaten any time of the year besides. And every local eatery with respect for themself serves it, most likely coming from a pot of ginormous dimensions simmering the whole day through.
I had several versions. With lamb. With chicken. Vegetarian. All excellent. I tried my own hand at it on a cold winter's eve, gleaning elements here and there. The traditional must-have elements are there, but I beefed it up a bit physically, to make it heartier. I stuck with the veggie version though. I imagine this fairly easy dish will be a great hangover cure New Year's Day.
half tsp cinnamon
half tsp turmeric
half tsp cumin
half tsp ground ginger
1 can tomatoes
a few pinches of saffron
1 liter broth
1 cup lentils (f.ex Puy)
1 can garbanzo beans
2-3 carrots, cubed
1 or 2 handfuls whole buckwheat
1 tsp freshly crushed pepper ( I used red peppercorns)
salt, to taste
cayenne, to taste, if you'd like it spiced up a bit.
Gently fry up the onions in oil, adding the spices to fry along.
When the onions and spices are soft and incorporated, add the remaining ingredients, one by one, letting them incorporate. Let simmer until lentils, carrots and buckwheat are soft.
Add, salt, pepper and cayenne to taste.
The more it simmers, the more the buckwheat will absorb, so add water accordingly.
Serve with a little fresh squeezed lemon.