Instructions: Heat oil in large soup pot over medium-high heat. Fry onions, stirring occasionally, until golden, 4 to 5 minutes.

Meanwhile, blend tomatoes, turmeric, ginger, cinnamon, cilantro, parsley and saffron in blender. Add to onions, cover and bring to rolling boil over high heat. Lower heat to medium, add wheat berries and broth and cover tightly. Cook until wheat berries are fairly tender, 1 to 1 1/2 hours.)

Add lentils and garbanzo beans with liquid. Cover and cook until lentils are tender, 20 to 25 minutes.

Ten minutes before serving, lower heat to simmer and season with salt and pepper to taste. Just before serving, beat egg with lemon juice in small bowl and add to soup, stirring with long wooden spoon until mixture forms strands. Ladle harira into individual soup bowls. Top with cilantro and serve immediately with lemon wedges and crusty bread.

8 servings.

Cuisine: "North African"

Start to Finish Time:
"2:00"

NOTES : a nutritious bowl of harira and a piece of freshly baked bread.

Its also a Moroccan "fast food," sold from carts in every marketplace.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.