Karniyaryk - stuffed eggplant
2020-08-13 / test@t
Harira
This is one of our favorite soups. He is completely divine. It is understandable why in Africa Muslims eat it on Ramadan after a long fast. And we eat it just like that - and be sure to put a bowl with freshly squeezed lemon juice and a dessert spoon next to each plate. Everything is as it should be.
Ingredients
- 205 g chickpeas
- 190 g brown lentils
- 600 g assorted lamb on the bones (breast, loin, shoulder blade)
- 2 large onions
- 4 celery stalks
- 5 g cayenne pepper
- 2 cans (400 g each) of canned tomatoes in slices in their own juice
- a small bunch of cilantro and parsley
- a small handful of fine paste (stars, shells, horns)
- 2 eggs
- juice of half a lemon
- juice of 4 lemons to serve
- 34 ml olive oil
- salt, freshly ground black pepper
STEP-BY-STEP COOKING RECIPE
Step 1
Soak the chickpeas in plenty of cold water for 12 hours. Then put them in a colander, put them in a saucepan, cover them with fresh cold water and cook for 1 hour. Drain them in a colander again. Soak lentils for 3 hours, discard in a colander.
Step 2
Chop the lamb into large pieces. Cut the onion into feathers. Peel and crush the garlic lightly with the flat side of a knife. Cut the celery into thick slices. Heat the oil in a large saucepan with a thick bottom, fry the lamb in portions over high heat until golden brown, transfer the finished pieces to a plate.
Step 3
Put the onion and garlic in the pan where the lamb was fried, reduce heat to medium and fry until golden brown, 10 minutes. Add celery and cayenne pepper, cook, stirring occasionally, 2 minutes. Return the meat to the pot. Add tomatoes along with liquid and lentils. Pour in 1.5 liters of boiling water. Bring to a boil over medium heat, reduce heat to low and cook, covered, for 1 hour.
Step 4
Put boiled chickpeas and bunches of greens in the soup, season with salt and pepper to taste, cook for another 20 minutes. Add the pasta and cook for another 5 minutes.
Step 5
When the soup is ready, remove the bunches of herbs; beat eggs with lemon juice and pour in a very thin stream into the soup, stirring constantly with a spoon - you should get long egg "threads". Serve immediately with freshly squeezed lemon juice.
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