Harira (Lamb, Lentil and Chickpea Soup)

Harira is the traditional meal eaten to break the fast during Ramadan; it is usually served with dates, figs and special sweets called chabakiya. A Moroccan proverb says that if someone tells you the Harira is cold, tell him to put his hand in it.

Broth:
500g of lamb cut in large pieces
1 small onion, minced
1/4 head of cabbage cut in largish pieces
1 C chickpeas soaked overnight (or from a can)
1/3 C lentils
1.5 Litres water
60 mL olive oil
4 tabs fresh parsley, minced
6-7 strands of saffron (soaked in a few tablespoons of hot water)
1/2 - 1 t pepper
2/3 teaspoons ginger
1 cube of chicken bouillon
salt
1/2 lemon

Cook the lentils in slated water, when soft drain the water, and squeeze the juice of half a lemon over them.
Cook the rest of the ingredients, in a soup pot over a low heat for 50- 60 minutes until the chickpeas and meat is cooked.

Additional ingredients:
60g rice
60g angel hair pasta, broken up
800g crushed tinned tomatoes
3 Tabs flour
4 Tablespoons fresh coriander, minced
salt

Method
Add the tomatoes to the broth and cook for 10 minutes. Mix the flour with a little water to form a paste, add to the soup, and stir continuously to avoid lumps. Bring the soup to a boil, add the pasta, rice, coriander and salt, simmer for a further 10 - 15 minutes, stirring occasionally. Add the lentils, cook for further 5 minutes.

Chocolate Self- Saucing Pudding

Ingredients (serves 4)

• 155g self-raising flour
• 2 tablespoons cocoa powder
• 1/2 cup brown sugar
• 80g butter, melted, cooled
• 125 mL milk
• 1 egg, lightly beaten
• thick cream and berries, to serve

• Sauce

• 3/4 cup brown sugar
• 2 tablespoons cocoa powder, sifted
• 320mL boiling water

Method

1. Preheat oven to 180°C. Grease an 8-cup capacity ovenproof baking dish. Sift flour and cocoa into a large bowl. Stir in sugar.
2. Combine butter, milk and egg in a jug. Slowly add to flour mixture, whisking until well combined and smooth. Spoon into baking dish. Smooth top.
3. Make sauce: Sprinkle combined sugar and cocoa over pudding.
4. Slowly pour boiling water over the back of a large metal spoon to cover pudding. Place dish onto a baking tray. Bake for 35 to 40 minutes or until pudding bounces back when pressed gently in centre. Serve hot with cream and berries.

Golden Syrup Dumplings

Ohh how much I do love these Australian gems.

Ingredients (serves 4)

150g (1 cup) self-raising flour
60g unsalted butter, cubed
1 egg
1-2 tbs milk, to beat
Thick cream, to serve

Syrup
30g butter
220g (1 cup) caster sugar
4 tbs golden syrup
1 small lemon, juiced
250mL Water

Method
Sift flour into a bowl.
Rub in butter until mixture resembles fine breadcrumbs.
Beat egg with a little milk and pour into flour mixture.
Combine to form a dough, then divide into small balls.

To make the syrup;
Combine the ingredients together with 1 cup of water in a pan and bring to the boil over medium heat.
Carefully add dough balls to syrup and boil for 20 minutes.
Serve with syrup and cream.

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