Harira

Name: Harira
Cook time: 95 min
Total time: 95 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 210g Lamb Shoulder, cut into small cubes; 2 tbsp Olive Oil; 1 large Onions, finely chopped; 2 stalks of Celery, with leaves, finely chopped; 400g Crushed Canned Tomatoes; 2 tbsp Tomato Paste; 1.8 l Water; 150g Dried Chickpeas, soaked overnight and drained; 150g Brown Lentils, rinsed; 75g Fine Vermicelli; 30g Flat-Leaf Parsley, finely chopped; 30g Cilantro, finely chopped; 1 tsp Ground Ginger; 1 tsp Ground Turmeric; 1/2 tsp Ground Cinnamon; 1 tsp Pepper (Black); Some Saffron Threads, crumbled (optional); 2 tsp Fine Salt, to taste; 3 tbsp All-purpose Flour; 250ml Water, cold; 1 1/2 Lemons, cut into wedges

Harira is a hearty Moroccan soup that marries tender [Lamb Shoulder](1953) with chickpeas, lentils and bright tomatoes, all simmered in a warmly spiced broth and finished with fresh herbs and lemon. It’s comforting, aromatic and perfect served with crusty bread or a simple salad for a satisfying meal.

Harira is a hearty Moroccan soup that marries tender [Lamb Shoulder](1953) with chickpeas, lentils and bright tomatoes, all simmer... Show more

Traditional Middle Eastern Recipe

Health Grade

S · Outstanding

Rating

4.3

Time

1 hr30 min

Price

0,93 €

Calories

370 kcal

low calorie

healthy

meal prep

one pot

Method

Soak chickpeas

If you're starting from dry Dried Chickpeas, cover them with plenty of Water and soak them overnight, then drain well; if they're already soaked and drained, skip this step.

Prep the aromatics

Cut the Lamb Shoulder into small cubes if needed. Finely chop the Onion and Celery, leaves and all; rinse the Brown Lentils under cool water and drain them well; and finely chop the Flat-Leaf Parsley and Cilantro, keeping the herbs separate for the finish.

Brown the lamb

Heat the Olive Oil in a large heavy pot over medium-high heat. Add the lamb and sear it in a single layer until browned on most sides, about 5 minutes; stir in the onion and celery and cook until they soften, about 5 minutes more. Add the Tomato Paste and cook for 1 minute, stirring constantly, until it darkens slightly and smells sweet.

Simmer the soup

Stir in the Crushed Canned Tomatoes, the 1.8 liters of water, the chickpeas, the lentils, Ground Ginger, Ground Turmeric, Ground Cinnamon, Pepper (Black), the crumbled Saffron Threads if you're using them, and the Fine Salt, starting with about 2 tsp. Bring the pot to a boil, then lower the heat and simmer, partly covered, for 40 minutes, stirring now and then so nothing sticks. Add the chopped parsley and cilantro and simmer for 10 minutes more, until the chickpeas are tender and the broth tastes rich and rounded.

Whisk the slurry

In a small bowl, whisk the All-purpose Flour with cold water until the slurry is completely smooth and looks like thin cream.

Thicken the harira

With the soup still at a gentle simmer, pour in the flour slurry in a thin stream while stirring constantly. Add the Fine Vermicelli and simmer for 8 minutes, stirring often, until the noodles are tender and the harira has a lightly thickened, velvety texture. If it gets thicker than you like, loosen it with a splash of water and taste for salt again.