There was an innkeeper who cooked meals for all her guests. Inevitably she ended up preparing food for all the laborers of the town as well, who flocked to her dining room to feast to their hearts’ content. She served food that was simple yet satisfying, and most importantly, very reasonably priced.
One day, the innkeeper prepared a large pot of soup. As mealtime drew nearer, she went to check on the food to determine whether or not it was ready to be served. As she made her way towards the pot, a foul odor filled her nostrils.
She quickly ascertained that the ingredients she had used to prepare the broth must have been slightly spoiled, and this was indeed the cause of the terrible smell. She was now faced with a problem: Mealtime was rapidly approaching — what would she serve her guests?
What could she do?
She took fragrant spices and sprinkled them generously into the steamy pot; it was not long before the smell of the spices overpowered the foul odor.
She served the soup to the laborers, and they ate heartily.
“This soup is wonderful!” exclaimed one of the laborers. “It truly smells like Gan Eden!”
Sitting next to him was a traveler with a sensitive palate who said, “You are mistaken.” “The food is completely spoiled; the smell is coming from spices that hide the foul stench…”
The yetzer hara tries to persuade a person to sin. The sin, however, emits a putrid odor, and the soul immediately perceives the trick and attempts to flee. But the yetzer hara clothes the wicked deed in a guise of temptation and appeal to conceal the foul stench.
The more putrid the odor, the more spices the yetzer hara deceitfully adds…
A person must arrive at the realization that the “food” is spoiled and that they must push it away with both hands!
Harira – Spiced Moroccan Vegetable Soup
A Muslim staple to break the daily fast of Ramadan, it has crossed over to the Moroccan Jewish tradition of breaking the fast of Yom Kippur, Tisha b’Av and other fast days. Although many cooks make this with meat, this is a pareve recipe.
Ingredients
4 tablespoons olive oil |
1 bunch parsley, chopped, divided |
|
1-2 large onion, diced (about 2 cups) |
1 (15-ounce) can tomatoes, crushed, or 2 cups tomato sauce |
|
3 stalks celery, diced (about 1 1/2 cups) |
7 cups broth or water |
|
3 large carrots, peeled and cut in rounds |
1 cup dried chickpeas, soaked overnight and cooked or 1 (15-ounce) can chickpeas, drained |
|
1/2 teaspoon ground turmeric |
1 cup green lentils |
|
1 teaspoon ground cumin |
1 teaspoon coarse ground black pepper |
|
1 Teaspoon Zahtar |
2 tablespoons all-purpose unbleached flour |
|
1/2 to 1 teaspoon dried red pepper flakes |
1 large egg |
|
Juice of 2 lemons (about 1/4 cup) |
Salt to taste |
Directions
Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes. Add the turmeric, cumin, chile flakes, 1 teaspoon of salt, 1 cup of the parsley and tomatoes
In a large stock pot add the broth or water and bring to a boil.
If using the soaked chickpeas, drain them and add to the pot. Simmer uncovered for 25 minutes, then add the lentils, another teaspoon of salt and a teaspoon of pepper and continue simmering until the chickpeas and lentils are cooked, about 45 minutes more.
or
If using canned chickpeas omit the first 25 minutes of simmering and add with the lentils.
Whisk the flour, egg, and lemon juice into 2 cups of water. Stir into the soup. Simmer the soup about 45 minutes to 1 1/2 hours more and serve.
May all your tales end with Shalom (peace)
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