Classic Moroccan Harira By The Spruce Eats

Classic Moroccan Harira By The Spruce Eats

RatingDifficultyIntermediate
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Classic Moroccan Harira By The Spruce Eats

 

Yields6 Servings
Prep Time40 minsCook Time1 hr 45 minsTotal Time2 hrs 25 mins

​Harira is an authentic Moroccan soup made of tomato, lentils, and chickpeas, but also includes meat, making it a filling and satisfying dish. There are many variations, and recipes are often passed down from generation to generation. Some versions, such as this one, feature broken pieces of vermicelli and smen—a preserved butter with a Parmesan-like taste. 

Harira recipes yield a delicious, hearty soup which can be served as a filling lunch or light supper. Although served year-round, it is particularly popular during Ramadan, when it is served to break the fast.

 ½ lb meat (lamb, beef or chicken; uncooked, chopped into 1/2-inch pieces)
 3 tbsp vegetable oil
 3 cups water
 3 tbsp dried lentils (picked over and washed)
 3 tbsp tomato paste (mixed evenly into 1 or 2 cups of water)
 Optional: several soup bones
For the Stock:
 1 tbsp ground ginger
 ½ tsp pepper
 1 tbsp Kosher salt
 ½ tsp turmeric (or 1/4 teaspoon yellow colorant)
 1 bunch cilantro ( finely chopped to yield about 1/4 cup)
 1 bunch fresh parsley(finely chopped to yield about 1/4 cup)
 12 stalk celery (with leaves; finely chopped)
 1 large onion (grated)
 1 handful of dried chickpeas (soaked and then peeled)
 6 large tomatoes(about 2 pounds; peeled, seeded and pureed)
 Optional: 1 tablespoon smen
 Optional: 2 to 3 tablespoons rice (uncooked; or uncooked broken vermicelli)

Ingredients

 ½ lb meat (lamb, beef or chicken; uncooked, chopped into 1/2-inch pieces)
 3 tbsp vegetable oil
 3 cups water
 3 tbsp dried lentils (picked over and washed)
 3 tbsp tomato paste (mixed evenly into 1 or 2 cups of water)
 Optional: several soup bones
For the Stock:
 1 tbsp ground ginger
 ½ tsp pepper
 1 tbsp Kosher salt
 ½ tsp turmeric (or 1/4 teaspoon yellow colorant)
 1 bunch cilantro ( finely chopped to yield about 1/4 cup)
 1 bunch fresh parsley(finely chopped to yield about 1/4 cup)
 12 stalk celery (with leaves; finely chopped)
 1 large onion (grated)
 1 handful of dried chickpeas (soaked and then peeled)
 6 large tomatoes(about 2 pounds; peeled, seeded and pureed)
 Optional: 1 tablespoon smen
 Optional: 2 to 3 tablespoons rice (uncooked; or uncooked broken vermicelli)
Classic Moroccan Harira By The Spruce Eats

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