Algerian Spiced Soup Herira

Name: Algerian Spiced Soup Herira
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 8 servings
Cuisine: Algerian Coastal & Tellian
Ingredients: 4 tbsp flour; 0.5 cup water; 2 tsp white vinegar; 4 tbsp corn oil; 2 lb boneless leg of lamb; 1 medium onion; 2 ripe tomatoes; 10 sprig fresh coriander; 6 sprig flat leaf parsley; 4 celery ribs; 1 tsp salt; 0.25 tsp black pepper; 1 tsp ground caraway seed; 0.25 tsp ground cinnamon; 0.25 tsp hot red chili powder; 0.5 tsp saffron; 0.5 tsp ground aniseed; 7 cup water; 1 cup dried garbanzo beans; 0.25 cup brown lentils; 2 tbsp tomato paste; 0.25 cup rice; lemon wedge

Lamb, chickpeas and white vinegar come together in this soup, fragrant with caraway and cinnamon and simmered on the stove.

2 hr 30 min · Serves 8 · Takes some skill

Method

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Time: Prep 30 min · Cook 120 min · 150 min total
Difficulty: hard

1
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.
2
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.
5 min
3
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.
4
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.
15 min
5
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.