Harira - Recipe With Photo. How To Make Moroccan Harira Soup?

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

Ingredients

For a 2.5 liter pot:

Meat (lamb, beef, poultry) - 400 g

Chickpeas - 1 glass

Brown lentils - 0.5 cups

Round grain rice - 0.5 cups

Celery petiole - 3 petioles

Ripe tomato - 500 g

White onion - 1 pc.

Garlic - 1 clove

Ginger (root) - 1 cm

Bulgarian pepper - 1 pc.

Hot pepper - to taste

Olive oil - 2 tablespoons

Cilantro (parsley) - a few twigs

Zira - 1 tsp

Ground coriander - 1 tsp

Paprika - 1 tsp

Turmeric - 1 tsp

Cinnamon - 1 stick

Sea salt - to taste

Water

• 118 kcal
• 1 hour 20 minutes
• 1 hour 20 minutes

Photo of the finished dish

Step by step recipe with photo

Harira Moroccan soup is one of the most popular dishes of Moroccan cuisine, like borscht among Ukrainians or okroshka among Russians. It is usually prepared and served as a main dish during the holy month of Ramadan. During this time, harira is cooked in every household according to its own family recipe.

This is a very aromatic, tasty and rich soup, try to cook it, you will certainly like it too.

Ideally, harira is made from lamb on the bone, but there are options. For example, if you are intolerant to this meat, you can substitute it for beef or poultry. Also, this soup can be prepared without meat, that is, lean.

First, take the chickpeas, fill them with cold water and leave to swell overnight. Rinse rice and lentils under running water.

Wash all vegetables under running water, cut.

Also prepare the spices on the list.

Pour chickpeas with fresh cold water and boil until half cooked. Depending on the variety, this can take from 40 minutes to 1.5 hours. By the way, if you cook with lamb or beef, they can be cooked with chickpeas.

About 15 minutes before the end of the chickpea cooking, add the lentils and rice and cook together over low heat.

Pour olive oil into a saucepan with a thick bottom, add a large head of chopped white onions, stalked celery and bell pepper (preferably red), fry until golden brown.

Add the poultry and fry for a few minutes.

When the meat is lightly browned, add all the spices. Stir the contents of the saucepan and cook for 5 minutes over low heat, you will feel a very tasty aroma.

Next, you need to pour water so that it lightly covers the vegetables with the bird, and cook for 20 minutes over low heat.

Tomatoes should be peeled. They can be blanched in boiling water, but I prefer to grate them on a coarse grater and discard the skin.

Now pour water into a saucepan up to the 2 liter mark, add tomatoes, grated and peeled ginger and garlic.

When the water boils, remove the foam, after the mashed tomatoes there will be a lot of it, add chickpeas with lentils and rice, salt to taste. If too sour, brown sugar can be added. Cook for about 15 minutes, add chopped cilantro or parsley. Turn off the stove and let the soup brew for about 20 minutes.

Very fragrant and delicious Moroccan Harira soup is ready, enjoy!

Other recipes for chickpea soups

Puchero

• Beef bozbash
• Shorba soup or shurpa in Tunisian style
• Spicy tomato soup with chickpeas
• Lentil soup with chickpeas and wave