Harira is the Queen soup of the Moroccan table especially during Ramadan. It's delicious, nutritious, and simply amazing!
- Step 1: The Base
- Step 2: Tomato Mixture
- Step 3: Flour Mixture
Step by Step method
There are 3 main steps for making the harira: in step 1 you cook the meat and the legumes. Here we are using lentils and chickpeas. However, as we are using canned chickpease, we will add them to the soup at the end. If you use dried chickpeas, let them soak in water overnight, and cook them with the meat in step 1. In step 2, we add the tomato mixture. Finally, in step 3 we thicken the soup with flour.
Step 1: Cooking the Base:
- Over a medium heat, drizzle vegetable oil into a pot.
- Add onion, meat, and spices (salt, pepper, ground ginger, turmeric, pinch of saffron threads, and cinnamon stick).
- Brown the meat for 3 minutes.
- Add lentils and add 4 cups of water.
- Increase the heat to medium-high, cover the pot, and cook for 30 minutes.
- After 15 minutes of cooking, check on the meat and add another 4 cups of water.
Step 2: Preparing / Adding the Tomato Mixture:
- Boil some water and place the tomatoes in boiling water for 1 minutes.
- Remove the tomatoes from the water, let them cool down, peel and slice.
- Cut celery stick in small cubes.
- In a food processor, mix the tomatoes and celery, until you get a smooth mixture.
- After 30 minutes of cooking the meat (in step 1), we are ready for step 2.
- Add a little bit of the soup sauce to 1 tablespoon of tomato paste to dilute it. Then add the tomato paste to the soup.
- Add the tomato and celery mixture to the soup and mix.
- Add coriander and parsley to the soup.
- Taste the soup and adjust the salt accordingly.
- Lower the heat to medium and cook the soup, covered, for 10 minutes.
Step 3: Preparing the Thickening Flour Mixture:
- After 10 minutes of cooking the soup, add chickpeas.
- Dilute flour in some water. Mix very well until all the flour is dissolved.
- Add the flour mixture to the soup, while stirring continuously, until the soup thickens. You might not need to use all the flour mixture, so add it little by little.
- Cook the soup for 2-3 minutes.
- At the end, beat an egg with a fork, then add it to the soup while continuously stirring the soup.
- Cook for another 3 minutes before serving!
In Morocco harira is served along with dates - one bite of a date, one spoon of Harira! the savory and sweet mixture is just amazing! You can also add a little bit of fresh lemon juice to the soup (individually).