Moroccan Harira

I want to taste different cuisines that each people in certain countries enjoy even without spending hefty amount of money. This time around, I cooked Moroccan Harira, it is part of my attempt to go global, my attempt to recreate Morocco's spice-rich food. I haven't tasted an authentic Harira so I have nothing to compare with, as of now, this will do. Besides, I like the taste of it, the spices and tanginess of the lemon mixed so well, the aroma is enough to make me believe I'm in Morocco. It is said that Harira is the traditional soup of Morocco, it is usually served during dinner in the Muslim Holy month of Ramadan to break the fasting day. I do not belong to the Islam faith, but I do believe that no matter what religion you came from or  you don’t want to belong to any religion, a person can enjoy any food he/she wants. I do respect different culture and tradition, and I understand that Harira is part of the Muslim tradition. So, if someone says that Harira is just for the Muslim, I would respect them but I would tell them that food is universal, it is not just for someone belonging to any group, but for all the people in this world. We must think that food is there even before society was created, therefore, we must understand that food must bring people together, not to divide… Diba, ang drama?! Lol! Sorry, I was just imagining I’m in Ms. Universe. Seriously though, food must bring people together, not to divide. We all have different cuisines for every nation, and I think we must embrace and experience what the others are enjoying. If you have an opportunity to taste a cuisine coming from a different nation, try it. Thank you very much!

Ingredients:

1 Lb. Lamb, cut into small cubes

1 Tsp Turmeric

1 Tsp Cinnamon

1/4 Teaspoon Ginger

2 Tbsp Butter

3/4 Cup Chopped Celery and Leaves

2 Onions

1/2 Cup Parsley

1/2 Cup Cilantro

1 Can of Tomatoes

3/4 Cup Lentils

Salt and Pepper

1 Cup Chickpeas

2 Eggs, Beaten with the juice of 1/2 Lemon

1/4 Cup Fine Soup Noodles

Direction:

On a large pot, ombine the lamb, butter celey, onion, parsley, and cilantro, heat in low fire for 5 minutes. Then add the tomato pieces (without the juices) and continue to cook for 10 to 15 minutes. Season lightly with salt and pepper. Add the rmaiing juice of the tomatoes, 7 cups of water and lentils. Bring into a boil, partially cover then simmer for 2 hours. When you are ready to serve the dish, put the chickpeas and noodles (though in this dish, I didn't use the noodles because we had rice, but it's all up to you), cook it for another 5 minutes. While simmering th soup, stir in the eggs with lemon juice into the stck and continue to stir it until strands of egg appears on the soup and until the soup thickens. Season to tste, plate it and dust with cinnamon, take a picture before eating. Bon Appett Mes Amis : )