Moroccan Harira (soup)

Recipe No.: A-31

Arab100 minServes 6

Harira is a traditional Moroccan soup of tomatoes, lentils, chickpeas, meat and herbs, thickened with a tadouira (flour-and-water slurry), and served especially in Ramadan at iftar, often with dates. It is also a longstanding dish in Algeria. Its origin is disputed: some historians attribute it to Morocco, while Algerian sources describe it as an Algerian dish of Andalusian origin.

Ingredients for Moroccan Harira

• For the soup
• 250 glamb or beef cut into small cubes (or chicken breast)
• 2 tbspolive oil
• 1large onion, grated, and 2 celery stalks, chopped
• 1 tspturmeric, 1 tsp ginger, ½ tsp black pepper and ½ tsp cinnamon
• 1 cupchopped fresh coriander and parsley, combined
• 800 gripe tomatoes, grated (or one 400 g can crushed), and 2 tbsp tomato paste
• ½ cup(100 g) brown or green lentils, rinsed
• 1 cupcooked chickpeas (canned, or soaked and boiled)
• 2 litreswater or stock
• ¼ cupbroken vermicelli or rice
• For the tadouira (thickener)
• 3 tbspflour, 1 tbsp tomato paste and 1 cup cold water
• To serve
• Lemon wedges and dates

Method

1. Heat the oil in a large pot and cook the meat with the onion, celery, turmeric, ginger, pepper and cinnamon for 8 minutes until fragrant.
2. Add half the herbs, the grated tomatoes, tomato paste, lentils and water and bring to a boil. Skim the foam, then simmer 40 minutes until the meat and lentils are tender.
3. Add the chickpeas and vermicelli and cook 10 to 12 minutes.
4. For the tadouira: whisk the flour, paste and cold water until smooth with no lumps.
5. Pour the tadouira slowly into the soup, stirring constantly, and simmer 10 minutes until it thickens.
6. Stir in the remaining herbs, adjust salt, and serve hot with lemon and dates.

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