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H'RIRA | Spiced Vegetables and Legume Soup



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Amarante




 
 
    
 

Post Wed, Nov 18 2015, 5:18 am
H'RIRA | Spiced Vegetables and Legume Soup

Source: Janna Gur - Jewish Soul Food

Notes are author's

H’rira has its roots in Muslim Moroccan cuisine, where it is a popular dish served to break the Ramadan fast, but the Jews of Morocco fell in love with it and adapted it to their kitchens.

What sets h’rira apart is the dominant spice blend. Called ras el hanout, literally “head of the shop,” in Arabic, it can contain as many as fifteen spices, with every spice-shop owner having his or her own secret recipe. If you’d like to make your own mix, use the recipe provided. Otherwise, look for it in Middle Eastern groceries and gourmet stores (or see Mail Order Sources). This recipe was developed by Orly Pely-Bronstein, a renowned Israeli cookbook author.

Serves 10 to 12

2 beef shank bones
4 to 5 tablespoons vegetable oil
1 pound (½ kg) stewing beef with a little fat, such as chuck or brisket, cut into large chunks
2 large onions, chopped
2 carrots, chopped
2 celery stalks, chopped
3 garlic cloves, chopped
One 28-oz (800-g) can chopped tomatoes
1 cup dried chickpeas, soaked overnight, or 2 cups canned and drained
1 cup green lentils
1 to 1½ tablespoons ras el hanout spice mix (see below or store-bought)
1 tablespoon tomato paste
4 quarts (4 L) water
3½ ounces (100 g) thin noodles (vermicelli) or ½ cup rice
Dash of sugar
⅓ cup unbleached all-purpose flour
1 cup chopped fresh cilantro
1 cup chopped fresh parsley
Lemon wedges

1. Preheat the oven to 400°F (200°C).

2. Put the shank bones on a baking sheet lined with parchment and roast until browned, about 20 minutes.

3. Heat the oil in a large soup pot over medium heat. Add the stewing meat and brown on all sides. Transfer to a plate. Add the onions, carrots, and celery to the pot and sauté for 2 minutes, scraping the brown bits on the bottom with a wooden spoon. Add the garlic and sauté for 2 minutes. Add the tomatoes, roasted shank bones, browned “meat, chickpeas, and lentils and stir well.
4. Add 1 tablespoon of the spice mix, the tomato paste, and water and bring to a boil. Reduce the heat to the minimum and cook, covered, for 2½ hours.

5. Add the noodles and cook for 10 minutes (if using rice, cook for 20 minutes). Taste, add a little sugar to balance the acidity, and, if needed, more of the spice mix. To thicken the soup, mix the flour with 1 cup hot soup. Stir well, pour the mixture back into the soup, and stir to combine.

6. Ladle into soup bowls, sprinkle with the cilantro and parsley, and serve with lemon wedges on the side.

Ras el Hanout Spice Mix

If you make this spice mix, prepare a large batch. Keep it in an airtight container in a cool, dark place. Use it to flavor soups and stews.

¼ cup sweet paprika
1 teaspoon chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon freshly ground black pepper
½ teaspoon white pepper

Mix all the ingredients in a bowl. Store in an airtight container in a cool, dark place.
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