Moroccan Harira Soup is a traditional Moroccan dish, often enjoyed during Ramadan. It’s a hearty, flavorful soup made with a blend of tomatoes, lentils, chickpeas, and meat (usually lamb or beef), along with spices and fresh herbs. Here’s a basic recipe to make Moroccan Harira Soup:
Ingredients:
200g lamb or beef (cut into small cubes)
1 cup chickpeas, soaked overnight
1/2 cup green or brown lentils, rinsed
1 large onion, finely chopped
2 celery stalks, finely chopped
2 ripe tomatoes, peeled and diced (or 1 cup canned tomatoes)
1/4 cup fresh cilantro, chopped
1/4 cup fresh parsley, chopped
2 tablespoons tomato paste
1 tablespoon olive oil
1/2 teaspoon ground ginger
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 teaspoon paprikaSalt to taste
1 tablespoon flour (for thickening, optional)
1.5 liters water or broth (beef, chicken, or vegetable broth)Juice of
1 lemon (optional, for serving)Cooked vermicelli noodles (optional)
Instructions:
1. Cook the Meat:
Heat olive oil in a large pot over medium heat.
Add the lamb or beef cubes, and brown them for a few minutes.
Add the chopped onion, celery, cilantro, and parsley.
Sauté until the onions are soft.
2. Add Spices and Tomato:
Stir in the ginger, turmeric, cumin, paprika, black pepper, and cinnamon.
Add the diced tomatoes and tomato paste, stirring to combine with the spices.
Cook for 5-7 minutes, allowing the tomatoes to break down and the flavors to meld.
3. Simmer the Soup:
Add the chickpeas, lentils, and water (or broth).
Bring the soup to a boil, then lower the heat to a simmer.
Cover the pot and let the soup cook for about 45 minutes to 1 hour, or until the lentils and chickpeas are tender, and the meat is fully cooked.
4. Thicken the Soup (optional):
If you want a thicker soup, dissolve the flour in a little cold water to form a smooth paste.
Stir this into the soup and cook for another 10-15 minutes until the soup thickens.
5. Optional Additions:
If you prefer, add cooked vermicelli noodles to the soup in the last 10 minutes of cooking.
Adjust the seasoning with salt and pepper to taste.
6. Serve:
Ladle the Harira into bowls, and optionally drizzle with fresh lemon juice.
Garnish with more chopped parsley or cilantro if desired.
Enjoy this hearty, comforting Moroccan Harira soup!