Moroccan Harira Soup
Traditional Moroccan harira soup made with lentils, chickpeas, tomatoes, and spices—comforting, nourishing, and perfect for Ramadan.
Ingredients
- 1/2 pound lamb meat
- 1,5 cup chickpeas soaked overnight (I use canned chickpeas)
- 1 large onion
- 1 tablespoon smen I use vegetable oil + 1 tablespoon margarine instead
- 1/2 cup lentils
- 1 bunch fresh coriander
- 1 bunch fresh parsley
- 1 celery stalk
- 1 1/4 cup tomatoes ripe juicy or 4 large tomatoes
- 2/3 cup tomato paste
- 1/3 cup all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 chicken bouillon cube
- Salt to taste
- A pinch of saffron I use turmeric
- 1/4 cup rice
- 3/4 cup orzo pasta bird’s tongue pasta, I use a handful of vermicelli
- Black pepper to taste
Instructions
- Finely chop the onion, parsley, coriander, and celery.
- Blend the tomatoes. (I use canned tomatoes; otherwise, blanch fresh tomatoes, peel them, and blend.)
- In a large pot, sauté the lamb cut into small cubes.
- Add the onion, parsley, coriander, and celery, then let everything sweat for a few minutes.
- Add the spices: salt, black pepper, ginger, saffron (or turmeric), cinnamon, and the chicken bouillon cube.
- Stir and sauté briefly.
- Add the chickpeas soaked overnight. (If using canned chickpeas, add them at the end of cooking.)
- Pour in 2 liters (about 8½ cups) of water and cook for 30 minutes.
- Add the lentils and blended tomatoes.
- Cover and simmer for 20 minutes.
- In a bowl, dissolve the flour in a little water.
- Do the same with the tomato paste.
- Pour the mixture into the pot while stirring constantly for about 10 minutes.
- Add the rice and vermicelli gradually.
- Cook uncovered for 15 minutes, stirring regularly, until the rice and vermicelli are fully cooked and the soup has thickened.