Come and enjoy our chef's specially made Harira Fassia soup and
relive its incredible taste at the Orchid restaurant Fortune Pandiyan
Hotel, Madurai.
• 300g of meat, preferably lamb shoulder
• 1 big onion
• 150g of chickpeas
• 4 juicy tomatoes
• 4 stalks celery
• 1 bunch of parsley
• 1 bunch of coriander
• A dose of Saffron
• 1/2 tea glass of lentils
• 1 tablespoon concentrated tomato
• 3 tablespoon of flour
• Salt and Pepper
• 300g of meat, preferably lamb shoulder
• 1 big onion
• 150g of chickpeas
• 4 juicy tomatoes
• 4 stalks celery
• 1 bunch of parsley
• 1 bunch of coriander
• A dose of Saffron
• 1/2 tea glass of lentils
• 1 tablespoon concentrated tomato
• 3 tablespoon of flour
• Salt and Pepper
Preparations:
The night before let soak the chickpeas in cold water. Cut meat into small dice. Peel and chop onion very finely. Peel the tomatoes. leave them whole.
Put everything in a large pot with chickpeas, saffron, pepper, salt and 3 liters of water. Cook 20 minutes over medium heat.
Wash and chop the coriander and the parsley, celery cut into small dices.
Stir in lentils, tomato paste diluted in some water, coriander, parsley, celery. Cook another 20 minutes, and then bind the soup with flour mixed with a glass with cold water. Continue stirring with a spatula to prevent the formation of lumps.
Simmer uncovered for 10 minutes, stirring occasionally.
The night before let soak the chickpeas in cold water. Cut meat into small dice. Peel and chop onion very finely. Peel the tomatoes. leave them whole.
Put everything in a large pot with chickpeas, saffron, pepper, salt and 3 liters of water. Cook 20 minutes over medium heat.
Wash and chop the coriander and the parsley, celery cut into small dices.
Stir in lentils, tomato paste diluted in some water, coriander, parsley, celery. Cook another 20 minutes, and then bind the soup with flour mixed with a glass with cold water. Continue stirring with a spatula to prevent the formation of lumps.
Simmer uncovered for 10 minutes, stirring occasionally.
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