Algerian Classic Spiced Soup Herira |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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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. Ingredients:
4 tablespoons flour |
1/2 cup water |
2 teaspoons white vinegar |
4 tablespoons corn oil |
2 lbs boneless leg of lamb, cut into 1 inch cubes or 2 1/2 lbs chicken parts, leg, thigh, breast |
1 medium onion, chopped (1/2 cup) |
2 ripe tomatoes, chopped (1 pound) |
10 sprigs fresh coriander, chopped |
6 sprigs flat leaf parsley, chopped |
4 celery ribs, strings removed and sliced |
1 teaspoon salt (to taste) |
1/4 teaspoon black pepper |
1 teaspoon ground caraway seed (divided) |
1/4 teaspoon ground cinnamon |
1/4 teaspoon hot red chili powder |
1/2 teaspoon saffron, stamens or 1/2 teaspoon turmeric |
1/2 teaspoon ground aniseed |
7 cups water |
1 cup dried garbanzo beans, soaked overnight in water and drained |
1/4 cup brown lentils, soaked overnight in water and drained |
2 tablespoons tomato paste |
1/4 cup rice, well rinsed or 4 ounces angel hair vermicelli |
lemon wedge, for serving |
Directions:
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.
3. Add the tomatoes, coriander, parsley, celery, salt, pepper, 1/2 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 1/2 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.
5. Serve warm with lemon wedges and squeeze as much juice into the soup as desired.
6. Serves 8 as a first course.
7. The Great Book of Couscous.
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