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Tedouira:
List A Ingredients:
List B Ingredients:
Several hours before beginning the rest of the soup, mix the ingredients for the tedouira in a bowl and place, covered, in a warm place.
About 1-1/2 hours before you want to serve the soup, place all the ingredients in list A in a heavy pot and heat over a high flame. Stir to avoid scorching. When the mixture becomes hot and the meat changes color, add water to cover, bring to a boil, cover the pot and simmer for 45 minutes.
Add the flour mixture (tedouira) and twice the volume of hot water and mix well. Continue cooking.
In a bowl, place the tomato concentrate and slowly add 1-1/2 cups of hot water and mix well. If using the fresh tomatoes, peel, seed and chop before adding to the soup.
Add the diluted tomato concentrate (or the tomatoes) and the vermicelli. Continue cooking, stirring frequently, until the desired consistency is reached. This will probably take about 45 minutes. The meat should be very tender and the lentils and vermicelli cooked. Watch carefully - because of the yeast and flour mixture, harira has a tendency to stick to the bottom of the pot and burn.
Turn off the flame, remove the soup bones and the bundle of celery and coriander.
Add the four eggs, one at time. Break each egg into a bowl to make sure it is fresh, then beat and add to the soup. Stir after you add each egg in order to achieve a Chinese egg drop effect. Correct seasoning.
Serve hot with a wedge of lemon beside each bowl or a small pitcher of fresh squeezed lemon juice for each guest to add as desired. Please try to make sure they add the lemon juice - it really adds an extra dimension to the flavor of the soup.
Poster's Notes:
This is a heavy country harira from the Marrakech region. It's a bit of a production to make, but it is superb.
Posted by Laurie Sarney
Nutritional Info Per Serving: N/A
1 to 1-1/2 cups flour
2 oz. compressed yeast
2 cups water
pinch salt
150g meat, cut in 1" pieces (beef or lamb or half and half)
1 to 2 meaty soup bones
1 cup lentils
3 tbsp. oil
3 tbsp. oil
1 onion, chopped
1/2 teaspoon saffron (or mixed with turmeric)
2 tbsp. parsley, chopped
2 tbsp. kosher salt
2 teaspoon pepper
1 small bundle celery tops and coriander, tied
6 small cinnamon sticks
2 small whole ginger roots
25g tomato concentrate (or 1 kg. fresh tomatoes)
1-1/2 cups hot water
125g vermicelli
4 eggs
3 lemons