Harira soup

Serves: 6

Ingredients

Chickpeas, boiled: 100 gm

Green lentil: 50 gm

Onion, large, chopped: 1 pc

Celery, finely chopped : 20 gm

Tomato purée: 200 ml

Tomato paste: 20 gm

Meat stock: 500 ml

Olive oil:100 ml

Sweet paprika: 1 tsp

Cumin powder: 2 tsp

Ginger powder: ½ tsp

Cinnamon powder: 1 tsp

White pepper: 2 tsp

Coriander, finely chopped: 2 tbsp

Parsley, finely chopped: 2 tbsp

Saltto taste

Lemon wedges to serve

Method

Sauté onion and chopped celery in hot olive oil for about 10 minutes until tender.

Add all the spices and toss for about 7 minutes, stirring constantly. Moisten with ¼ of meat stock.

Add the green lentil and simmer for 25 minutes or until almost cooked.

Add the boiled chickpeas along with the rest of the meat stock, tomato purée and tomato paste.

Continue cooking for another 10 minutes, then finish with chopped coriander and parsley and add salt to taste.

Serve hot with lemon wedges on the side.

Layali lubnan

Serves: 4

Ingredients

Milk: 500 ml

Sugar: 200 gm

Water: 500 ml

Semolina, fine: 100 gm

Egg white: 2 pc

Rose water: 1 tbsp

Pistachio, chopped: 2 tbsp

Almond, toasted, flaked: 2 tbsp

Method

Place water, milk and sugar in a saucepan on medium heat and, stirring occasionally, bring to boil.

Beat semolina and eggs white together in a bowl.

Add them to the simmering milk along with the rose water stirring for 3 minutes or until it thickens.

Take out the boiling mixture from the heat and pour over individual bowls or large serving bowl and set aside to cool.

Garnish with pistachio and toasted almonds. Serve.

Chicken tagine with couscous

Serves: 4

Ingredients

For the tagine:

Chicken, cut into 8 pc, bone in, skin on: 1 kg

Olive oil: 4 tbsp

Garlic, crushed: 4 cloves

Onion, chopped : 2 pc

Ginger, chopped: 2 tsp

Coriander powder: 1 tbsp

Cumin powder: 3 tsp

Cinnamon, ground: 1 tsp

Tomato purée: 1 tbsp

Tomato, chopped: 800 gm

Salt and pepper: to taste

For the couscous:

Couscous: 500 gm

Olive oil: 4 tbsp

Lemon juice (optional): 1 pc

Chicken stock or water: 300 ml

Salt and pepper: to taste

Method

For the tagine, heat the oil in a large saucepan then add the garlic, onion, ginger and spices.

Cook over low heat for about 10 minutes, or until the onions are soft.

Add the chicken pieces to the pan and season with salt and pepper.

Sauté over low heat with the lid on, stirring from time to time, until the chicken is coloured.

Add water and simmer for 25 minutes or until the chicken is cooked through.

Add the tomato paste and chopped tomatoes and cook for 10 more minutes, until the sauce is thick.

Place couscous in a bowl and add boiling water or chicken stock. Boil for 5-10 minutes.

Strain the couscous and stir in olive oil and lemon juice. Season with salt and pepper and serve along with the chicken tagine.