| HARRIRA SOUP (Traditional Moraccan) |
| 1/2... lb. Diced lamb (from shoulder) 1/2... cup garbanzo beans (soak in water for 24 hours) 1/2... cup fava beans (soak in water for 24 hours or fresh) 1/2... cup lentil beans (small, Middle Eastern) 1/2....cup fresh cilantro (finely chopped) 1/2... cup fresh parsley (finely chopped) 2...... oz. olive oil 1...... cup tomato puree, fresh preferably 1/2....cup tomato paste 10.... 15 cups water 2.......tablespoons black pepper (also can add paprika, oregano, & saffron) 2 ......tablespoons cumin 1 ......tablespoon coriander 3...... bay leaves salt ..to taste 3...... tablespoons whole wheat flour - mix in with 1/2 cup water Optional: (traditional for wedding breakfasts) 2 ......cinnamon sticks 1...... beaten egg 4.......stems fresh mint Boil in a separate pot, garbanzo beans, fava beans and lentils together with salt to taste until cooked. Heat the olive oil in a pot; saute onions and lamb until dark golden brown. Add tomato paste, tomato puree, cumin, cilantro, parsley, coriander, bay leaves, salt to taste. Stir well – add water and cook for about 20 minutes. Add the cooked beans, let boil. Add flour mixture slowly and let cook for 3 to 5 minutes. Add the optional items if you like: cinnamon, egg, & mint leaves. Serve hot. |
THAI CHICKEN SALAD
Serves 8
1/2... cup soy sauce
1/2... cup rice wine vinegar
2...... tablespoon fresh orange juice
2...... tablespoons honey
2...... tablespoons Hot Pepper Oil *
1/2....cup dark sesame oil
3.......cups chicken stock
4...... medium whole chicken breasts, boned
2...... large carrots, julienned
1 ......medium summer squash (yellow) julienned
1 ......large zucchini, julienned
1/2 ...cup roasted, salted peanuts
1/2... cup thinly sliced fresh apricots or
1/2... cup diced dried apricots
3...... green onions, thinly sliced
To make dressing, whisk together thoroughly the soy sauce, rice wine vinegar, orange juice and honey. Slowly whisk in the Hot Pepper Oil and dark sesame oil until combined. Set aside.
In a medium skillet with high sides, bring the chicken stock (add water if necessary to have liquid cover chicken) to a simmer. Add chicken breasts and simmer just until tender, about 10 - 12 minutes. Drain and remove skin. Shred by tearing the meat into long, thin strips. Reserve in a medium serving bowl.
Add carrots, squash, zucchini, all but 1 tablespoons of the peanuts, apricots, and green onions to the chicken. Pour dressing over and toss until all the ingredients are well coated. Garnish with remaining peanuts.
Dressing may be prepared several hours in advance and refrigerated. Chicken can also be cooked and shredded, and refrigerated in advance.
Make Hot Pepper Oil by combining 1/2 cup crushed hot red pepper flakes and 1 cup safflower oil in a small saucepan over medium heat. Bring to a boil and then immediately turn off the heat. Cool. Strain into a small glass jar that can be sealed. Keep refrigerated.
