Harira

Harira

Harira is a traditional Moroccan soup, rich in flavor and textures, typically enjoyed during Ramadan to break the fast. It’s hearty, comforting, and packed with nutritious ingredients like lentils, chickpeas, tomatoes, and tender meat. The soup is flavored with a blend of spices, and it’s often served with a side of dates and flatbread.

Ingredients:

• Meat (optional, often lamb or beef): 200g, cut into small cubes
• Tomatoes: 3-4, peeled and chopped
• Chickpeas: 1 cup, soaked overnight
• Lentils: 1/2 cup, rinsed
• Onion: 1 large, finely chopped
• Celery: 1 stalk, finely chopped
• Fresh coriander: 1/2 bunch, chopped (divided)
• Fresh parsley: 1/2 bunch, chopped
• Rice or noodles (optional): 1/2 cup
• Olive oil: 2 tbsp
• Tomato paste: 2 tbsp
• Ginger: 1 tsp
• Cinnamon: 1/2 tsp
• Turmeric: 1 tsp
• Black pepper: 1/2 tsp
• Saffron (optional): a pinch
• Salt: to taste
• Lemon: for garnish
• Water or broth: 6-8 cups
• Flour: 2 tbsp (to thicken, optional)
• Cilantro: for garnish

How to Cook:

1. Prepare the base: In a large pot, heat the olive oil over medium heat. Add the chopped onions, celery, and a little salt. Sauté for about 5 minutes until the onions are soft and translucent.
2. Add the meat: If using meat, add the cubed lamb or beef to the pot. Brown it on all sides for about 5 minutes.
3. Add the tomatoes and spices: Add the chopped tomatoes, tomato paste, ginger, cinnamon, turmeric, saffron (if using), black pepper, and a portion of the fresh coriander and parsley. Stir everything together, and let it cook for about 5 minutes until the tomatoes soften.
4. Add the lentils and chickpeas: Drain the soaked chickpeas and add them to the pot, followed by the rinsed lentils. Stir to combine.
5. Add water/broth: Pour in the water or broth, about 6-8 cups, depending on how thick you want the soup. Bring the mixture to a boil, then reduce to a simmer. Let it cook for about 45 minutes to an hour until the chickpeas and lentils are tender.
6. Add rice or noodles: If you’re using rice or noodles, add them to the pot around the 30-minute mark, so they have time to cook through.
7. Thicken the soup: In a small bowl, mix the flour with a little water to make a smooth paste. Slowly pour this mixture into the soup to thicken it, stirring continuously to avoid lumps.
8. Final touches: Taste the soup and adjust the seasoning with salt, pepper, or extra spices. Once everything is cooked through, remove from heat.
9. Serve: Ladle the harira into bowls, garnish with fresh cilantro and parsley, and serve with lemon wedges on the side. It’s often eaten with dates and traditional Moroccan bread (khobz).

Enjoy your delicious, rich bowl of Moroccan harira! Would you like to add any variations or tips to the recip