Recipe

Moroccan Egg-Drop Harira

Thick soup

main mealsoup

Time2 hr

Yield2 portions

Energy418 kcal

Components1

Servings

Contents

Ingredients

0.0625gspice, saffronground, mixed in a little stock
400stock, vegetable, low salt (ml (prepared/500ml))≈ 0.8 cube stock, vegetable, low salt
5mloil, rapeseed
5gbutter
1wholeonion≈ 150 g onionfinely chopped
1ribcelery≈ 80 g celeryfinely chopped
400gchopped tomatoes
30mlherb, parsley, fresh≈ 7.8 g herb, parsley, fresh
0.75tspspice, ginger
0.25tspsalt
0.25tspspice, turmeric
0.25tspspice, pepper
0.0625tspspice, cinnamon
add the stock
0.125tspmonosodium glutamate
40glentils, greenrinsed and drained
40grice, white
30gChickpeas, from dry
1tspcornflour≈ 2.8 g cornflour
5mlwater≈ 5 g water
2largeegg
30mlherb, coriander, fresh≈ 4.32 g herb, coriander, fresh
15mllemon juice≈ 15 g lemon juice

Prep:
1. Onion: finely chop
2. Celery: finely chop
3. Crush the saffron and mix with a little stock
Heat the oil and butter over medium until foamy
Add the onions and celery, cook 5-6 minutes until they start to soften
Stir in the chopped tomatoes etc; cook, stirring often, until fragrant - 1 minute
Stir in the stock, bring to a boil over high heat
Cover, reduce to low, simmer for 1 hour
*** SIMMER 1 HOUR ***
Stir in the lentils and re-cover, cook on low for 10 minutes
Stir in the rice and chickpeas, re-cover, cook until the rice and lentils are almost done - approx 10 minutes.
Whisk together the cornflour and water then stir into the soup (adding hot to the mixture and then pouring it in)
Increase heat to medium; simmer, uncovered, 5-8 minutes until it thickens.
While stirring constantly, slowly pour in the beaten egg to form threads
Simmer 1 minute until the egg is cooked.
Remove from heat
Stir in the coriander and lemon juice

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Component details (1)

Aggregated amounts used by this recipe.