Moroccan Barley Harira Soup


Put the butter, lamb, turmeric, black pepper, cinnamon, ginger, cayenne, butter, celery, onion, and cilantro into a large soup pot over a medium heat. Stir frequently for 5 minutes. Pour diced tomatoes (plus the juice) into the mixture and let it simmer for 20 minutes.

Add 7 cups water and barley into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours.

Right before serving, add salt to taste and stir in lemon juice and beaten eggs, let eggs cook for 2 minutes, stirring constantly. Garnish the top with fresh parsley or cilantro and serve.

Enjoy! 👩🏻‍🍳👌🏻

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