Moroccan Harira Recipe
Ingredients
For the Base:
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 2 celery stalks finely chopped
- 3 ripe tomatoes blended or grated
- 3 tablespoons tomato paste
- 1/2 cup dried lentils soaked for 30 minutes
- 1/2 cup chickpeas soaked overnight, or canned for convenience
- 200 g lamb or beef optional, cut into small cubes
Spices:
- 1 teaspoon turmeric
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- Salt to taste
For the Thickener:
- 2 tablespoons all-purpose flour
- 4 cups water or beef/chicken stock for extra flavor
Finishing Touches:
- 1/4 cup vermicelli or angel hair pasta
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh cilantro chopped
- Juice of 1 lemon
Instructions
Prepare the Base:
- Heat olive oil in a large pot over medium heat. Add the onions and celery, and sauté until softened. Add the meat (if using) and cook until browned.
Add Tomatoes and Spices:
- Stir in the blended tomatoes and tomato paste. Add turmeric, ginger, cinnamon, paprika, black pepper, and salt. Cook for 5 minutes to blend the flavors.
Simmer the Lentils and Chickpeas:
- Add the soaked lentils, chickpeas, and water or stock. Bring to a boil, then reduce the heat and let it simmer for about 40-50 minutes, or until the lentils and chickpeas are tender.
Thicken the Soup:
- In a small bowl, mix the flour with 1/2 cup of water to make a smooth slurry. Slowly pour this into the soup while stirring continuously to avoid lumps. Let it simmer for another 10 minutes.
Add Vermicelli and Herbs:
- Stir in the vermicelli and cook for 5 minutes or until the pasta is tender. Add parsley, cilantro, and lemon juice for a fresh finish.
Serve:
- Ladle the hot Harira into bowls and serve with lemon wedges, dates, or chebakia on the side.