Moroccan Harira Soup is a rich and aromatic soup traditionally served during Ramadan to break the fast, though it is also enjoyed year-round. This hearty dish is a blend of tomatoes, lentils, chickpeas, and meat, typically lamb or beef, seasoned with a fusion of spices including turmeric, cinnamon, and ginger. The soup is thickened with flour or sometimes rice, making it a satisfying meal that perfectly combines protein, vegetables, and spices.
Ingredients:
- 250g of lamb or beef, cut into small cubes
- 1 large onion, finely chopped
- 2 celery stalks, finely chopped
- 2 carrots, peeled and finely chopped
- 3 tomatoes, peeled and diced
- 1 can (about 400g) of chickpeas, drained
- 100g of green lentils
- 1/2 cup of long-grain rice or 2 tablespoons of flour (optional for thickening)
- 1 bunch of fresh cilantro (coriander), chopped
- 1 bunch of fresh parsley, chopped
- 4 cloves of garlic, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt to taste
- 2 liters of water or broth
- 2 tablespoons of olive oil
- Lemon wedges, for serving
Special Utensils and Appliances Needed:
- Large pot or Dutch oven
- Wooden spoon
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Can opener
Recipe:
- Prepare Ingredients: Start by preparing all your vegetables and measuring out your spices. This will make the cooking process smoother.
- Cook Meat: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the cubed meat and brown it on all sides. Remove the meat and set aside.
- Sauté Vegetables: In the same pot, add the chopped onion, celery, and carrots. Cook until the onions are translucent and the vegetables begin to soften, about 5 minutes.
- Add Garlic and Spices: Add the minced garlic, cinnamon, turmeric, ginger, black pepper, and cayenne pepper to the pot. Stir and cook for another 2 minutes until fragrant.
- Combine Ingredients: Return the meat to the pot along with the diced tomatoes, chickpeas, lentils, and water or broth. Bring to a boil.
- Simmer: Reduce heat to low and let simmer for about 45 minutes to an hour, or until the meat and lentils are tender. If you are using rice or flour to thicken the soup, add it about 30 minutes into the simmering process.
- Add Herbs: Stir in the chopped cilantro and parsley. Continue to simmer for another 10 minutes. Adjust seasoning with salt.
- Serve: Serve the Harira hot with lemon wedges on the side for squeezing over the soup.
Enjoy your homemade Moroccan Harira Soup, a nourishing dish that offers a taste of Moroccan tradition and warmth.