Algerian Classic Spiced Soup Herira
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Ingredients
FOR THE CHAMIRA
4 tbsp. | flour | 1/2 cup | water | 2 tsp. | white vinegar |
FOR THE SOUP
4 tbsp. | corn oil | 2 lbs. | boneless lamb leg, cut into 1 inch cubes, or | 2-1/2 lb. | chicken parts, leg, thigh, breast | 1 | md. onion, chopped (1/2 cup) | 2 | ripe tomatoes (1 pound), chopped | 10 sprigs | fresh coriander; chopped | 6 sprigs | flat leaf parsley, chopped | 4 | ribs celery, strings removed and sliced | 1 tsp. | salt, or | | to taste | 1/4 tsp. | black pepper | 1 tsp. | ground caraway (divided) | 1/4 tsp. | ground cinnamon | 1/4 tsp. | hot red chili powder | 1/2 tsp. | saffron stamens or | 1/2 tsp. | turmeric | 1/2 tsp. | ground anise | 7 cups | water | 1 cup | dried chick peas, soaked overnight in water and drained | 1/4 cup | brown lentils, soaked overnight in water and drained | 2 tbsp. | tomato paste | 1/4 cup | rice, well rinsed, or | 4 oz. | angel hair vermicelli | | Lemon wedges for serving |
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Instructions
PREPARE THE CHAMIRA: Mix the flour and vinegar together: Cover the bowl and let stand in a warm place in the kitchen overnight or longer to ferment. Add to the soup toward the end of the cooking process.
PREPARE THE SOUP: Pout the oil, lamb and onion in a large pan and stir fry over low heat for 5 minutes to change the color.
Add the tomatoes, coriander, parsley, celery, salt, pepper, ½ teaspoon caraway, cinnamon, chili powder, saffron and anise and mix well. Add the water and bring to a boil. Add the chick peas and lentils and cover the pan. Simmer over low heat for 1 ½ hours.
Add the tomato paste, rice and chamira and stir frequently for 15 minutes so that the chamira does not stick to the pan. Add the balance of the caraway (1/2 teaspoon) and remove the soup from the heat.
Serve warm with lemon wedges and squeeze as much juice into the soup as desired.
Serves 8 as a first course.
The Great Book of Couscous
Author's Comments
An inspired soup with a wide assortment of spices, seasonings, lamb or chicken and the unique chamira—a fermented potion that thickens the soup somewhat and adds characteristic flavor.
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