Never tried


Harira

Ingredients (4-6 persons):
- 50 g dried chick peas
- 2 pinches baking powder (poudre a lever?)
- 50 g dried red lentils
- 1 large red onion
- 1 celry buld (150g)
- 3-4 chicken legs (upper part - about 500 g)
- flour
- olive oil
- 50 g butter
- 400 g peeled tomatoes (or canned cherry tomatoes)
- 2-3 soup spoons of concentrated tomato paste.
- 1/2 coffee spoon of harissa or dried hot pepper
- 1/2 coffee spoon of ground cinamon
- 1/4 coffee spoon of ground ginger
- 2 pinches of safron 'sprigs' (brins)
- salt & pepper
- 8 dl water
- 4 sprigs coriander.

Preparation:
- one day earlier, place the chick peas in a large amount of
 salt water along with the baking powder.

- on the same day: Throw away the water, rinse the chick peas,
 and let drain. Rinse and drain the lentils. Finely chop the
 onion, cut the celery in cubes about of 1 cm. Rinse and wipe
 the chicken legs.

- Turn the chicken legs in the flour, shake them, cook for
 10 to 15 mn in a mix of oils and butter on medium heat. Add
 the onion and the celeri and cook for another 10 mn.add the
 chick peas, the lentils, the tomatoes, the tomato paste and
 the spices. Add the 8 dl of water and simmer half covered for
 45 mn. Remove the chicken, separate the meat, in small
 stripes, put in back in the soup (discard the bones), and
 warm up.

- Put 1/2 the coriander leaves in the soup, season to taste,
 serve on warmed up plates, and decorate with the remaining
 coriander leaves.

Note: originaly the spices for the soup is : ras al-hanout
 (a mix of 13 to 26 spices sold as a powder of as a coarsely 
 ground seeds. You can find it in arab stores).