Vegetarian Mediterranean: HARIRA SOUP & RICE WITH VERMICELLI 🌞

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HARIRA SOUP



DAIRY FREE ✦ FREEZER FRIENDLY ✦ NUT FREE
PREP TIME: 30 MINUTES • COOK TIME: 40 MINUTES • SERVES 8
This soup gets its name from the Arabic word for “silk” because,
once it has been thickened with the eggs, it’s silky smooth.

¼ cup olive oil
1 large onion, chopped
3 celery stalks, chopped
2 large carrots, cut into thin rounds
1 tablespoon *Harissa, or store-bought
1 tablespoon ground turmeric
1 teaspoon ground cumin
½ teaspoon ground cinnamon
1 cup chopped fresh cilantro, divided
1 cup chopped fresh parsley, divided
2 cups tomato sauce
10 cups water, divided
2 cups dried brown lentils, rinsed and picked over
1 (15-ounce) can chickpeas, drained and rinsed
⅛ teaspoon salt, plus more as needed
1 large egg
½ cup freshly squeezed lemon juice
2 tablespoons all-purpose flour
1 teaspoon grated peeled fresh ginger

*Libyan Hot chili pepper paste

1. In a large soup pot over medium heat, heat the olive oil.

2. Add the onion, celery, and carrots. Cook for 5 minutes.

3.Stir in the harissa, turmeric, cumin, cinnamon, ½ cup of cilantro, and
½ cup of parsley. Cook for 5 minutes.

4. Add the tomato sauce, 8 cups of water, and the lentils. Simmer,
uncovered, for about 25 minutes until the lentils are cooked.

5. Stir in the chickpeas and salt.

6. In a medium bowl, whisk the egg, lemon juice, flour, ginger, and
remaining 2 cups of water until well combined. Slowly stir the mixture
into the soup.

7. Simmer the soup for 5 minutes more. Taste and season with more salt,
as needed. Spoon into bowls and top with the remaining ½ cup each of
cilantro and parsley.


* Harissa
https://mustaphas.com/products/mustaphas-harissa-11-oz




PER SERVING: CALORIES: 358; TOTAL FAT: 11G; SATURATED FAT: 2G;
CARBOHYDRATES: 51G; FIBER: 11G; PROTEIN: 19G; SODIUM: 308MG

LEFTOVERS TIP: Spoon leftovers into a freezer-safe container and freeze
for up to 2 months. When ready to eat, thaw in the refrigerator before
warming on the stovetop or in the microwave.

from "Vegetarian Mediterranean Cookbook"
https://www.goodreads.com/book/show/49856153-vegetarian-mediterranean-cookbook

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RICE WITH VERMICELLI



NUT FREE ✦ VEGAN
PREP TIME: 5 MINUTES • COOK TIME: 45 MINUTES • SERVES 6

Rice with vermicelli is a popular side dish in the Mediterranean
area. My daughter had it for the first time when we visited my
family in Syria. After that, whenever she wanted me to make the
dish, she would ask for sito (“grandmother”) rice with spaghetti.
This rice goes great with Roasted Cauliflower Tagine, Eggplant
Moussaka, or topped with Roasted Root Vegetables.

2 cups short-grain rice
3½ cups water, plus more for rinsing and soaking the rice
¼ cup olive oil
1 cup broken vermicelli pasta
Salt

Rinse the rice under cold water until the water runs clean. Place the
rice in a bowl, cover with water, and let soak for 10 minutes. Drain and
set aside.

In a medium pot over medium heat, heat the olive oil.

Stir in the vermicelli and cook for 2 to 3 minutes, stirring continuously,
until golden. (Watch it! It happens fast.)

Add the rice and cook for 1 minute, stirring, so the rice is well coated
in the oil.

Add the water and a pinch of salt and bring the liquid to a boil. Reduce
the heat to low, cover the pot, and simmer for 20 minutes.

Remove from the heat and let rest, covered, for 10 minutes. Fluff with
a fork and serve.

PER SERVING: CALORIES: 346; TOTAL FAT: 9G; SATURATED FAT: 1G;
CARBOHYDRATES: 60G; FIBER: 2G; PROTEIN: 7G; SODIUM: 28mg

from "Vegetarian Mediterranean Cookbook"
https://www.goodreads.com/book/show/49856153-vegetarian-mediterranean-cookbook

A Wealth of Flavor Awaits! Enjoy!

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MEET SANAA

Sanaa Abourezk is a chef and restaurateur based in Sioux Falls, SD renowned for her mastery of Middle Eastern cuisine in the heart of meat-and-potato country. Born in Syria, Sanaa's culinary journey began at a young age, influenced by the fresh ingredients and rich flavors from her homeland. Despite pursuing a bachelor's degree in engineering, her passion for cooking led her to explore and refine her skills, eventually establishing herself as a respected chef and author. Sanaa want to introduce the twentyfirst century to our grandmother’s simple recipes using seasonal and sustainable ingredients. Let us cook with beans people.

With a career spanning decades, Sanaa and her restaurant have captivated the hearts of many. In 2014, a NY Times article noted Sanaa's restaurant as the trailblazer of the culinary movement in Sioux Falls and her restaurant is named as one of the top vegetarian restaurants by Food Network Magazine. In addition, Sanaa appeared as a contestant on the 2016 season finale of Food Network's Beat Bobby Flay, and Sanaa has been nominated as both a semi-finalist and finalist for "Best Chef Midwest" at the James Beard Awards in 2023 and 2024. In December 2023, Sanaa's restaurant celebrated 20 years of business.

https://www.sanaacooks.com/sanaa