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LIGHT & LOCAL |
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In May, the Newcomers Club Recipe Group that I attend held an African luncheon. Phyllis Haymaker served exotic, tasty harira, the national soup of Morocco.
It's also often referred to as Ramadan soup. Ramadan, the muslim month of fasting, usually falls on the ninth month of the Islamic calendar. This year, Ramadan begins Sept 24. Muslims around the world, including about 8 million in North America, will be acknowledging the month with blessings, prayers, charity and fasting. Adult, healthy Muslims do not eat or drink, including water, during daylight hours.
During Ramadan, throughout the Muslim world most restaurants are closed during the day. Before the sun rises, families eat a small meal or suhoor. When the sun goes down, the fast is broken with a meal known as iftar.
Many homes throughout the world prepare harira soup. Of Berber origin, this fragrant soup is flavored with coriander and lemon. Harira has many variations, from simple vegetarian to elaborate meat varieties.
HARIRA (RAMADAN SOUP)
In a Dutch oven, simmer lentils and rice for 20 minutes in 6 cups of water. Mix the flour and water thoroughly and add to the simmered lentils and rice, stirring frequently.
In a nonstick skillet, saute the onions and garlic in olive oil and butter and remove from pan when done. In the same skillet, brown the chicken. When the chicken is golden brown, add back the onions and spices and enough water to cover. Simmer until the chicken is tender. Add the meat mixture, beans, parsley and tomato sauce to the lentils and rice. Simmer 15 minutes. Add lemon juice just before serving.
Serves 6.
Want a local recipe lightened up? Write Light & Local, Taste Section, The Advertiser, P.O. Box 3110, Honolulu, HI 96802; or taste@honoluluadvertiser.com. Carol Devenot is a Kaimuki-raised kama'aina, teacher and recipe consultant, and author of "Island Light Cuisine" (Blue Sea Publishing, paper, 2003). Learn more at www.islandlightcuisine.com.
