Soup and Bread

Soup & Bread Jan 18

 

babygeorge

We had a bounty of great soups last week from NINE cooks last week. The recipe for one of them, Julie Sampson’s rich and aromatic harira, is below, and we hope to have more for you soon. In the meantime, here’s on deck for the third week of Soup & Bread:

signMolly Schemper of Fig Catering
Eddie Lakin from Edzo’s Burger Shop
Anne Chipman
Mercedes Mora-Nowinski
Sarah Song
Local Foods
Kari Lydersen
Jackie Dulen Rodriguez
Kent Lambert

With bread from Publican Quality Bread. This week’s special guest DJ Peter Margasak.

We hope to see you January 18 at the Hideout, 1354 W. Wabansia, between 5:30 and 8 pm. All your pay-what-you-can donations benefit local food pantries. Babies welcome!

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Harira (adapted from Cooking at the Kasbah by Kitty Morse)
From Julie Sampson

Serves 8

Says Julie: This soup is traditionally served during the feast of Ramadan, when observant Muslims fast from sunrise to sunset. This hearty soup is served to break fast in Morocco. I chose this soup out of respect for Arab-American families who have seen a rise in anti-Muslim rhetoric in our political discourse. I wanted to learn how to make a a traditional soup that features the aromatic spices typical of Middle Eastern cuisine and represents a meal of cultural importance.

harriraIngredients

1 cup cooked chickpeas
2 Tablespoons olive oil
2 small onions, diced
2 carrots sliced into thin rounds
2 pounds lamb diced into 1″ pieces (I used shoulder)
8 saffron threads toasted and crushed
1 teaspoon turmeric
2 teaspoon ground ginger
10 cups beef or chicken stock*
28 ounces box or can of diced tomatoes
bunch of parsley, separate stems from leaves and tie stems with baker’s twine
1 cup dried lentils (I used black beluga)
1 teaspoon pepper
1/2 teaspoon cinnamon
1 teaspoon ras-el-hanout (optional)
1/2 cup fine bulgur wheat
harissa and lemon wedges for garnish

Preparation

In a large stock pot, brown the meat. Don’t overcrowd the pot so the meat can brown. Add the onions and carrots and saute until onions are tender, 4-5 minutes. Add saffron, turmeric and ground ginger and stir to ensure the spices distribute evenly. Add 8c of stock, deglazing the pan as you add stock. Bring to a gentle boil and then add the tomatoes, parsley stems, garbanzos and lentils and remaining spices. Simmer until lentils are tender, about 20 mins. Check for salt and add to taste. Add the bulgur right before serving adding the remaining stock as needed to get the desired consistency. Stir frequently so bulgur doesn’t stick to the bottom of the pot. Serve with harissa, minced parsley and a lemon wedge.

*I made my own beef stock a few days before using 4 lbs of soup bones that I roasted in the oven. After roasting, put the bones into a stock pot with 2 stalks of celery, 2 carrots cut to fit the pan and a onion, quartered. Simmer gently for an hour and strain through a fine mesh sieve. Add a tablespoon of salt.

Julie Sampson lives in Chicago with her two daughters and husband. Julie is the Political Director at Citizen Action/Illinois, a coalition of progressive political organizations and labor unions committed to social change. Julie enjoys travel and trying beat her kids at ping pong.

Posted: Monday Jan 16,2017 12:11 PM In Event Schedule, Soup Recipes

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