olga_d_ont
Well-known member
ALGERIAN CLASSIC SPICED SOUP HERIRA
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.
FOR THE CHAMIRA:
4 tablespoons flour
½ cup water
2 teaspoons white vinegar
FOR THE SOUP:
4 tablespoons corn oil
2 pounds boneless lamb leg, cut into 1 inch cubes, or 2 ½ pounds chicken parts, leg, thigh, breast
1 medium onion, chopped (1/2 cup)
2 ripe tomatoes (1 pound), chopped
10 sprigs fresh coriander; chopped
6 sprigs flat leaf parsley, chopped
4 ribs celery, strings removed and sliced
1 teaspoon salt, or to taste
¼ teaspoon black pepper
1 teaspoon ground caraway (divided)
¼ teaspoon ground cinnamon
¼ teaspoon hot red chili powder
½ teaspoon saffron stamens or ½ teaspoon turmeric
½ teaspoon ground anise
7 cups water
1 cup dried chick peas, soaked overnight in water and drained
¼ cup brown lentils, soaked overnight in water and drained
2 tablespoons tomato paste
¼ cup rice, well rinsed, or 4 ounces angel hair vermicelli
Lemon wedges for serving
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.
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.
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.
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.
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
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.
FOR THE CHAMIRA:
4 tablespoons flour
½ cup water
2 teaspoons white vinegar
FOR THE SOUP:
4 tablespoons corn oil
2 pounds boneless lamb leg, cut into 1 inch cubes, or 2 ½ pounds chicken parts, leg, thigh, breast
1 medium onion, chopped (1/2 cup)
2 ripe tomatoes (1 pound), chopped
10 sprigs fresh coriander; chopped
6 sprigs flat leaf parsley, chopped
4 ribs celery, strings removed and sliced
1 teaspoon salt, or to taste
¼ teaspoon black pepper
1 teaspoon ground caraway (divided)
¼ teaspoon ground cinnamon
¼ teaspoon hot red chili powder
½ teaspoon saffron stamens or ½ teaspoon turmeric
½ teaspoon ground anise
7 cups water
1 cup dried chick peas, soaked overnight in water and drained
¼ cup brown lentils, soaked overnight in water and drained
2 tablespoons tomato paste
¼ cup rice, well rinsed, or 4 ounces angel hair vermicelli
Lemon wedges for serving
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.
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.
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.
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.
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