Algerian Classic Spiced Soup Herira Recipe

Name: Algerian Classic Spiced Soup Herira
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CHAMIRA; 4 tablespoons flour; 1/2 cup water; 2 teaspoons white vinegar; FOR THE SOUP; 4 tablespoons corn oil; 2 lbs boneless leg of lamb, cut into 1 inch cubes or 2 1/2 lbs chicken parts, leg, thigh, breast; 1 medium onion, chopped (1/2 cup); 2 ripe tomatoes, chopped (1 pound); 10 sprigs fresh coriander, chopped; 6 sprigs flat leaf parsley, chopped; 4 celery ribs, strings removed and sliced; 1 teaspoon salt (to taste); 1/4 teaspoon black pepper; 1 teaspoon ground caraway seed (divided); 1/4 teaspoon ground cinnamon; 1/4 teaspoon hot red chili powder; 1/2 teaspoon saffron, stamens or 1/2 teaspoon turmeric; 1/2 teaspoon ground aniseed; 7 cups water; 1 cup dried garbanzo beans, soaked overnight in water and drained; 1/4 cup brown lentils, soaked overnight in water and drained; 2 tablespoons tomato paste; 1/4 cup rice, well rinsed or 4 ounces angel hair vermicelli; lemon wedge, for serving

Servings: persons

FOR THE CHAMIRA
4 tablespoons flour
1/2 cup water
2 teaspoons white vinegar
FOR THE SOUP
4 tablespoons corn oil
2 lbs boneless leg of lamb, cut into 1 inch cubes or 2 1/2 lbs chicken parts, leg, thigh, breast
1 medium onion, chopped (1/2 cup)
2 ripe tomatoes, chopped (1 pound)
10 sprigs fresh coriander, chopped
6 sprigs flat leaf parsley, chopped
4 celery ribs, strings removed and sliced
1 teaspoon salt (to taste)
1/4 teaspoon black pepper
1 teaspoon ground caraway seed (divided)
1/4 teaspoon ground cinnamon
1/4 teaspoon hot red chili powder
1/2 teaspoon saffron, stamens or 1/2 teaspoon turmeric
1/2 teaspoon ground aniseed
7 cups water
1 cup dried garbanzo beans, soaked overnight in water and drained
1/4 cup brown lentils, soaked overnight in water and drained
2 tablespoons tomato paste
1/4 cup rice, well rinsed or 4 ounces angel hair vermicelli
lemon wedge, for serving

1
PREPARE THE CHAMIRA: Mix the flour and vinegar together: Cover the bowl and let stand in a warm place in the kitchen overnight or longer to ferment. Add to the soup toward the end of the cooking process.
2
PREPARE THE SOUP: Pout the oil, lamb and onion in a large pan and stir fry over low heat for 5 minutes to change the color.
3
Add the tomatoes, coriander, parsley, celery, salt, pepper, 1/2 teaspoon caraway, cinnamon, chili powder, saffron and anise and mix well. Add the water and bring to a boil. Add the chick peas and lentils and cover the pan. Simmer over low heat for 1 1/2 hours.
4
Add the tomato paste, rice and chamira and stir frequently for 15 minutes so that the chamira does not stick to the pan. Add the balance of the caraway (1/2 teaspoon) and remove the soup from the heat.
5
Serve warm with lemon wedges and squeeze as much juice into the soup as desired.
6
The Great Book of Couscous.

614

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: FOR THE CHAMIRA, 4 tablespoons flour, 1/2 cup water, 2 teaspoons white vinegar, and more.

Yes, Algerian Classic Spiced Soup Herira falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Algerian Classic Spiced Soup Herira

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