Harira soup recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Harira soup recipe. Enjoy quick & easy Middle Eastern food and learn how to make Harira soup.

Recipe facts:
Costs: £0.72
Takes: 70
Serves: 4

Ingredients

400g lamb shoulder, cut into small pieces
1tbsp olive oil
2 medium onions, chopped quite small, but not too finely
1 clove garlic, crushed to a paste
1 red and 1 green chilli, deseeded and finely chopped
1tsp each ground cumin, ground ginger and ground cinnamon
1tbsp tomato puree
1.5 litres lamb stock
1 x 400g can chopped tomatoes
2 handfuls red lentils
1 x 400g can chickpeas, drained and rinsed

To serve
lemon juice
handful roughly chopped fresh mint and coriander leaves

Heat the oil in a large pan over a medium heat and cook the lamb for a few minutes on each side to brown. Remove the meat from the pan and with a slotted spoon and add the onion, garlic, and chopped chillis and cook, stirring for about 5 minutes until the onions are softened, but not browned.

Stir in the ground spices and cook for another minute, then stir in the tomato puree, stock, tomatoes and lentils. Bring to the boil then simmer for about 45 minutes, after which add the chickpeas and simmer for another 15 minutes.

Before serving stir the lemon juice (about 1/2 a lemon should do, but add as much or a little to taste) into the soup and season. Spoon into bowls and top with the fresh herbs.

From Tesco Realfood

More Middle Eastern Soup Recipes: 

Cream of Mushroom Soup
Moroccan fish soup
Middle-East Style Stew/Soup
Middle Eastern-style lentil & spinach soup
Moroccan chicken, carrot and chickpea soup
Moroccan Harira

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Falafels Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Falafels recipe. Enjoy quick & easy Middle Eastern food and learn how to make Falafels.

 Ingredients

50ml sunflower oil
1 onion, finely chopped
2 clove garlic, crushed
400g canned chickpeas, drained and rinsed
2 tsp ground cumin
1 tsp ground coriander
small handful of parsley, finely chopped
1 egg, beaten
50g plain flour
salt and pepper

Pre-heat the oven to 220 degrees. Heat 15ml of the sunflower oil in a frying pan over a moderate heat and sweat the onion and garlic for 4-5 minutes, stirring occasionally, until soft.

Continue cooking for a further 2-3 minutes until they start to colour, add the spices and stir well, then transfer to a mixing bowl.

Add the chickpeas and mash using a potato masher until the chickpeas are broken down. Stir in the parsley and some seasoning, then add the beaten egg and mix well, using your hands. Take tablespoons of the mixture and mould into small balls using the palms of your hand. Roll in the flour, shaking off any excess.

Heat the remaining sunflower oil in a large frying pan over a moderate heat and brown the falafels all over. Transfer to a line baking tray and bake for 10-12 minutes until golden brown and crispy. Remove and serve piled on a plate.

Tesco Realfood

More Middle Eastern Food Recipes:

Falafel Recipe
Tabbouleh with Grilled Vegetables
Spinach fritters
Falafel
Egyptian Falafel
Harissa Recipe

Save and share Falafels recipe

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