To be born of two cultures is a blessing and a curse. For me the blessing was the food: the familiar yet unfamiliar smell of spices that flavour Moroccan food, the tiny little cakes left around the dining room which could be picked up at leisure.
One recipe sticks in my mind as the ultimate comfort food and that's my grand-dad's Harira, A wonderful dish of lamb, chickpeas and lentils, this is the ultimate cure for the winter blues.
I seldom cook Harira because it is full of calories for a soup moreover one bowl is never enough. But on these rare occasions it is nice to share and this is my inheritance recipe
Be prepared to let the soup cook for at least 30 minutes.
Harira: Moroccan Lamb and Bean Soup
1 tbsp oil
heat oil in a large pot and cook the lamb for 2 to 3 minutes until brown . Remove to a plate and set aside
Reduce the heat to medium add onion and cook for 2 minutes mix in all the spices for 15 seconds. Add the stock bring to simmer. Scrap up any brown bits from the bottom of the pot.
Stir in the tomato and the lentils, return the lamb to pot. Bring to boil aand immediately reduce to simmer for 20 minutes
Add the chick peas and cook for a further 10 minutes add more liquid if it seems too thick.
Serve with a handful of coriander and a dollop of Greek yogurt.
I have to thank Sue for emailing me this recipe and generate an idea which I hope will be popular with food bloggers, in the new year Pebble Soup will be hosting its own event: Your Inheritance Recipes....watch this space.