Name: Harira
Prep time: 20 min
Cook time: 140 min
Total time: 160 min
Yield: 6
Ingredients: 1/2 teaspoon saffron threads; 2 tablespoon hot water; 2 40g tins whole italian tomatoes, with juice; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground turmeric; 2 tablespoon extra-virgin olive oil; 750 gram lean lamb or beef, cubed; 2 large onions, chopped; 1 stalk celery, thinly sliced; 1 large clove garlic, finely chopped; 6 cup (1.5l) water, plus 2 cups (500ml) extra; 1 cup (190g) brown lentils; 125 gram dried chickpeas, soaked overnight and drained (or 1 x 400g tin chickpeas, drained and rinsed); 90 gram spaghetti, broken into short pieces; 1/2 cup coarsely chopped coriander leaves; 1/4 cup coarsely chopped flat-leaf parsley; juice of 1 lemon, plus lemon wedges, to serve; fresh dates, to serve

Harira

Serves 6

Prep

20M

Cook

2H 20M

Total

2H 40M

Ingredients

1/2 teaspoon saffron threads

2 tablespoon hot water

2 40g tins whole italian tomatoes, with juice

1/2 teaspoon ground cinnamon

1/2 teaspoon ground turmeric

2 tablespoon extra-virgin olive oil

750 gram lean lamb or beef, cubed

2 large onions, chopped

1 stalk celery, thinly sliced

1 large clove garlic, finely chopped

6 cup (1.5l) water, plus 2 cups (500ml) extra

1 cup (190g) brown lentils

125 gram dried chickpeas, soaked overnight and drained (or 1 x 400g tin chickpeas, drained and rinsed)

90 gram spaghetti, broken into short pieces

1/2 cup coarsely chopped coriander leaves

1/4 cup coarsely chopped flat-leaf parsley

juice of 1 lemon, plus lemon wedges, to serve

fresh dates, to serve

Method

1.Place saffron and hot water in a small bowl. Stand at least 20 minutes.

2.Combine tomato, spices and saffron with soaking liquid in a processor and whiz until smooth. Season and set aside.

3.Meanwhile, heat a large, heavy-based saucepan over high heat. Add oil and brown lamb in batches. Remove and net aside.

4.Add onion and celery to pan and cook over moderate heat for 5 minutes, or until soft. Add garlic and cook for 1 minute. Add tomato mixture, lamb and any accumulated juices. Add 1.5L water, lentils and chickpeas and bring to a boil. Simmer for 2 hours or until lamb and chickpeas are tender.

5.Add extra 2 cups water, return to a simmer and stir in spaghetti. Cook for 20 minutes, or until spaghetti is al dente and season.

6.Stir in coriander, parsley and lemon juice and check seasoning. Serve with lemon wedges and dates on the side.

Women's Weekly Food