Moroccan Chickpea and Lentil Soup ٌRecipe

Spicy and delicious Chickpea and Lentil Soup ٌRecipe from the Moroccan kitchen, learn the Moroccan way of cooking tasty food.

Ingredients - serves 6

• 1 tbsp olive oil
• 1 onion, finely chopped
• 3 garlic cloves, crushed
• 2.5 cm fresh ginger, finely grated
• 3 tsp ground coriander
• 2 tsp ground cumin
• 1/2 tsp chilli powder
• 1/2 tsp saffron threads, soaked in 2 tbsp boiling water
• 410 g can chopped tomatoes
• 1 tbsp MAGGI Liquid Seasoning, prepared with 1 litre (34 fl oz / 4 cups) water
• 250 grams red lentils, rinsed well
• 1 Ltr water
• 410 g can rinsed and drained chickpeas
• 1/3 cup chopped fresh coriander
• 1/3 cup chopped flat leaf parsley
• low fat yoghurt, for serving

Preparation

• Heat oil in a large, heavy based saucepan over medium heat. Add onion and cook, stirring occasionally for 5 minutes, or until soft.
• Add garlic, ginger, coriander, cumin and chilli. Cook stirring for 1 minute.
• Add saffron with soaking liquid, tomatoes, MAGGI Liquid Seasoning, lentils and water. Bring to the boil then simmer, uncovered, for 30 minutes.
• Add chickpeas and cook a further 10 minutes.
• Remove pan for the heat and stir in coriander and parsley. Serve with a dollop of yoghurt if desired.

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Moroccan Harira Soup Recipe

Tasty and easy Moroccan recipe to prepare harira. In Morocco this Soup is served as an important part of the festivities of Ramadan. It's the traditional soup to break the fast.

Ingredients

• 100g dried chickpeas , soaked overnight and drained
• 100g Puy lentils
• 450g ready-diced lamb , cut into 1cm cubes
• 1 large Spanish onion , finely chopped
• 1 tsp turmeric
• ½ tsp ground cinnamon
• ½ tsp each ground ginger, saffron strands and paprika
• 50g butter
• 100g long grain rice
• 2 tbsp chopped fresh coriander
• 4 tbsp chopped fresh flatleaf parsley
• 4 large ripe tomatoes , skinned, seeded and chopped
• lemon quarters, to serve

Preparation

• Tip the chickpeas and lentils into a large saucepan or flameproof casserole. Add the lamb, onion, turmeric, cinnamon, ginger, saffron strands and paprika, then pour in 1.5 litres/21⁄2 pints water. Season.
• Bring to the boil, skimming all the froth from the surface as the water begins to bubble, then stir in half the butter. Turn down the heat and simmer the soup, covered, for 11⁄2 -2 hours until the chickpeas are tender, adding a little more water from time to time as necessary.
• Towards the end of the cooking time, prepare the rice. Bring 850ml/ 11⁄2 pints water to the boil in a saucepan, shower in the rice, the rest of the butter and salt to taste. Cook until the rice is very tender. Drain, reserving 3tbsp of the liquid.
• To finish, put the reserved rice liquid in a small saucepan. Stir in the coriander, parsley (hold a little back for a garnish if you like) and tomatoes, then simmer for 15 minutes, stirring from time to time. Add to the soup with the rice, and then taste for seasoning. Simmer for 5-10 minutes to thicken slightly. Serve hot, with a lemon quarter for each serving so guests can squeeze over lemon juice to taste.
  

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Lebanon Pictures - Lebanese Food 1

In this page you will find pictures of best Lebanese food served at Lebanese restaurants - I am so sorry if I make you hungry:

Lebanese Soup Dishes

Lebanese Lentil Soup

Yogurt Soup - Served Hut

Lebanese Salads

Khiar B'leban - Yogurt and cucumber salad with garlic and mint

Vegetable Salad - Lettuce and tomato salad

Tabbouli - Special Lebanese salad made with chopped parsley, tomatoes, onions, & cracked wheat

Fattoush - Mixed salad with lettuce, tomato, parsley, toasted pita bread, & pomegranate nectar

Grilled Chicken Fattoush - Grilled boneless chicken on top of fatoush salad, made with lettuce, tomato, parsley, toasted pita bread, & pomegranate nectar

Entrees

Shish kebab - Charcoal broiled lamb & vegetables on skewer, served with rice & salad

Kifta Mishwiye - Charcoal broiled ground leg of lamb mixed with vegetables & spices, served with rice & hummus

Shish Kabob & Kifta Mishwiye Combination Served with rice & salad

Kibbe B'siniye - Pressed Kibbe, baked, served with salad

Kibbe Mishwiye - Lean finely ground leg of lamb mixed with cracked wheat and stuffed with nuts, onion, & broiled meat, served with salad

Shish Barak - Small Lebanese meat pie-dumplings, cooked and served in a yogurt sauce made with garlic & cilantro, served with rice

Ajhi - Lebanese omelet made with fresh herbs, onions, pine nuts, and ground lamb, served with salad

Minazli - Sautéed eggplant cooked in a tomato sauce, and topped with ground lamb & pine nuts , served with rice

Bamia - Fresh okra cooked with lamb chunks in a tomato sauce made with pomegranate nectar, served with rice

Wara'anib - Grape leaves stuffed with ground lamb and rice

Malfouf - Cabbage stuffed with ground lamb, cumin, rice, and pomegranate nectar

Coussa B'leban - Fresh squash stuffed with ground lamb, rice and pine nuts in a yogurt sauce cooked with mint

Sbanegh - Sautéed spinach, ground lamb, and pine nuts served with rice and yogurt

Fassoulia - Dried white beans cooked in a tomato sauce with garlic, onion, and lamb chunks served with rice

Sheik al M'ehshi - Sautéed eggplant cooked with yogurt, garlic, and mint, topped with ground lamb and pine nuts, served with rice

Yakhneh B'leban - Stew of lamb chunks cooked in yogurt, served with rice

Couscous - Served with a variety of vegetables, lamb, beef, & chicken stewed in a tomato sauce

Curry - Choice of beef or lamb curry served with rice

Bouillabaisse - Fish Soup

The Lebanese style of preparing Bouillabaisse - Fish Soup recipe.

Serves 6 persons
Ingredients:

• 2lb (1 kg) very fresh fish
• 4 whole shrimps in the shell
• 6 cups water
• 1/4 cup cider vinegar
• 1/2 cup olive oil
• 2 tablespoons minced celery leaves
• 4 medium-sized tomatoes, peeled and finely chopped
• 1 cup finely chopped leeks
• 1/2 cup chopped onions
• 1/2 cup chopped carrots
• 2 cloves garlic
• A dash each, saffron, cardamon, turmeric, chilli
• 1 teaspoon black pepper
• Juice of one lemon
• A few orange rinds
• 3 tablespoons chopped parsley

Preparation:

• Clean the fish, scrub the shrimp and leave it in the shell.
• Heat the oil in a large pot and sauté all the vegetables for 5 minutes.
• Add the fish and shrimp to the above vegetables.
• Add the water, vinegar, seasoning and orange rind and bring to the boil.
• Cover the pot and leave over medium heat for 20 minutes.
• Remove the fish and shrimps from the pot and let the vegetables cook for 20 more minutes.
• Remove the shrimp from the shells and set aside.
• Remove the bones from the fish and place in a serving bowl with the shrimp.
• Strain the vegetables and blend in the electric blender until smooth.
• Return the blended vegetables to the fish stock in the pot and place over low heat.
• Brown 2 tablespoons flour in one tablespoon butter, and then dissolve in half a cup of water.
• Add the flour mixture to the soup and stir over low heat for 3 minutes.
• Serve hot garnished with chopped parsley and the fish and shrimp pieces.