Chick-pea Harira

Page 41

Cuisine: Moroccan/Algerian/Tunisian | Course Type: Soups and Stews

(1 review)

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Recipe Reviews

These flavors just did not really come together. I had high hopes for this recipe. It sounded interesting - the cookbook says this is the food with eaten to break the fast during Ramadan. The recipe starts off in the usual way for a Moroccan dish - with cinnamon, saffron, onions, etc. The soup is prepared with chick peas and rice. At the end you thicken it a bit with flour, add eggs, and then lemon. The final flavor was overly sour, and the Moroccan spices were barely perceptable.

My kids declared this inedible after two bites. I could eat it, but eventually gave it to the chickens.

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