Berber Harira with Leafy Zegzaw

Ingredients:

• 1 bunch (about 12 oz) Red Russian kale or leafy broccoli rabe or broccolini
• 1 large red onion, grated (about 1 1/4 cups)
• 1 medium white turnip, finely grated (3/4 cup)
• 4 Roma (plum) tomatoes, peeled, halved, seeded, and grated (3/4 cup)
• 1/2 c. minced celery
• 2 Tbsp chopped flat-leaf parsley
• 2 Tbsp chopped cilantro
• 1 1/2 tsp ground cumin
• pinch of ground ginger
• Coarse salt and freshly ground black pepper
• 1/4 c. extra virgin olive oil, plus extra for drizzling
• 1/2 c. barley flour

Directions:

1. Wash and shake dry the kale; cut away the thick stems.  Thinly slice the eaves crosswise, then coarsely chop and place in a large bwl.  Add the grated onion, turnip, tomatoes, celery, parsley, and cilantro, 1 tsp of the cumin, the ginger, 1 tsp eac salt and pepper, and 1/4 c. of the oil.   Mix well.  Pack into a straight-sided skillet or cazuela, cover with a round parchment and a tight-fitting lid, and steam over low heat for 30 minutes.
2. Blen the barley flour, the remaining 1/2 tsp. cumin, and 1 c. water to a smooth paste.  Stir into the soup and bring to a boil.  Reduce the heat to a simmer and cook for 20 minutes.  If the soup is tooo thick, thin with water.  Correct the seasoning with salt and pepper, and serve with a swiry of extra virgin olive oil.

Serve with dates on the side.

Note:  harira is the soup served in Morocco for breaking the fast during Ramadan.  Hariras are always smooth. They can be made with an assortment of beans such as lentils, chickpeas, and fava beans, a few fresh herbs and grated tomato.

In this recipe, kale is substituted for the zegzaw.

Servings: 8

Source: The Food of Morocco by Paula Wolfert, p. 173