Harira - Moroccan Lamb Stew

From: um-um-good

On Jan 7, 2009

I hate to give such an average rating; but, it smelled sooo delicious; but, i found the flavour really disappointed. I went through every review adding any extras that others have added & still felt the flavour's just didn't add up to a great recipe. sorry. the stew was edible; but, i won't try it again. sorry

From: ummrabiah

On Sep 9, 2008

During cooking I added some salt. I didn't add in the chickpeas, cilantro, or the eggs, and it still came out very good. Thanks for the recipe.

From: CHRISSYG

On Jul 11, 2005

I finally had a chance to make this and even though it's summer and it heated up the kitchen, it was so worth it! First, the instructions given here are very clear. This is such an easy dish to make. I used the shank portion of a leg of lamb, rather than the lamb cubes, and couscous instead of vermicelli, because that's how I had it in a restaurant in Jaffa. (oh and I added a carrot) This dish has such a great depth of flavor and the broth is so rich and wonderful. My whole family really LOVED this dish. Thank you so much Mirj for sharing this with all of us! Everyone should try this (even if you think you dont' like lamb!)

From: Gloria in Tampa

On Feb 3, 2008

First, I apologize for changing this recipe a bit. However, as written, it rates more than 5 stars. I was looking for something out of the ordinary for Sunday dinner and this recipe sounded good but I didn't want it in stew form. I wanted to serve over rice. Therefore, I used only 3 cups of liquid (chicken broth)and also omitted the vermicelli. I don't like the looks of stringy egg floating in my food so omitted it also. These changes in no way took away from the wonderful flavor of the seasoning. Served over fluffy Basmati Rice along with Naan and a Cucumber/yoghurt salad made for a very tasty Sunday dinner.