HARIRA

It was more soupy originally but the pasta sucked all the liquid out by the next day. So add your pasta as needed if you don't want this to happen.

I have been meaning to rant about something for days now. A couple of weeks ago I saw an article in the NY Times written by Kimball. I was directed by this Cast Iron Dude post. I must say with all due respect to Mr. Christopher Kimball and of course my beloved Gourmet that I seriously doubt the magazine was killed by bloggers and Tweeters. Who knows what it was, and I really don't have the knowledge to figure that out but my rant here is about Mr. Kimball's seeming snootery.

read this:
"The shuttering of Gourmet reminds us that in a click-or-die advertising marketplace, one ruled by a million instant pundits, where an anonymous Twitter comment might be seen to pack more resonance and useful content than an article that reflects a lifetime of experience, experts are not created from the top down but from the bottom up. They can no longer be coronated; their voices have to be deemed essential to the lives of their customers. That leaves, I think, little room for the thoughtful, considered editorial with which Gourmet delighted its readers for almost seven decades." (NY Times, October 7. 2009; Kimball).

I beg to differ. I think people who are somewhat intelligent will understand that you should always seek a professionals advice when a professional is needed. Certainly I will always differ to experts in the field when I am inquisitive about something. There will always be experts that are created from the bottom up. Thats just how life is. And besides some people have an uncanny natural ability or know how to put themselves in those places. Although the articles and editorials from Gourmet are valued, so are the millions of voices out there in the blogging world. Don't we all learn from each other? Isn't it out of the mouths of babes that some intelligent antidotes and profound words are formed?

I understand that journalism is feeling the effects of a changing environment brought about by the web but most professions go through metamorphosis at some point or another. The statement smacks of insecurity about the profession of the food writer. I understand that, but don't put down others in the process only to elevate yourself.

Okay, I am done with my rant. On to the meat and potatoes of this blog... I mean the meat and beans.


TURKEY HARIRA
adapted from Martha- here.

2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1/2 cup dried chickpeas, soaked in water overnight
8 cups homemade turkey stock
4 cups water
3 garlic cloves, minced
1/4 cup finely chopped fresh cilantro
salt to taste, depending on your stock
4 celery stalks, finely chopped
4 ripe tomatoes, peeled and chopped
1 cup yellow lentils, rinsed
1 tablespoon tomato paste
1 tablespoon fresh lemon juice
1 cinnamon stick
1/2 teaspoon sweet paprika
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground pepper
1/8 teaspoon ground cloves
6 ounces orzo or some small thin pasta
1/2 cup chopped, pitted dates
1/4 cup coarsely chopped fresh flat-leaf parsley, plus whole leaves for garnish
1 lemon, cut into wedges

1. Heat oil in a Dutch oven over medium heat. Add onion, and cook 5 minutes. Add chickpeas, stock, and water, and simmer until tender, about 45 minutes.
2. Add garlic, celery, tomatoes, lentils, tomato paste, lemon juice, and spices to the pot. Simmer until lentils are tender, 30 to 40 minutes.
3. Add pasta and dates, and cook, stirring occasionally, until pasta is al dente, about 10 minutes. Stir in coarsely chopped cilantro and parsley. Garnish with parsley leaves, and serve with lemon wedges.