Soup
Harira (Morocco)
- Preparation time
- 55 min
- Servings
- serves 6
Ingredients
- Onion — to buy1
- Olive oil — to buy2 tbsp
- Lamb — to buy300 g
- Ras el hanout — to buy1 tbsp
- Saffron — to buy1 pinch
- Tomato paste — to buy2 tbsp
- Stock — to buy1.5L
- Chickpeas — to buy150 g
- Red lentils — to buy100 g
- Tomato — to buy2
- Parsley — to buy1 bunch
- Fresh cilantro — to buy1 bunch
- Lemon — to buy1
- Garlic — to buy2 gousses
Preparation
Cook the sliced onion in the oil for 3-4 minutes, add the crushed garlic and cook for another minute until fragrant.
Add the lamb cut into small pieces and brown it for 5 minutes on all sides.
Add the ras el hanout, saffron and tomato paste, cook for 1 minute, then pour in the stock.
Add the chickpeas and red lentils, bring to a boil then simmer covered for 30 minutes over low heat, until the lentils are very tender.
Add the diced tomato and cook for another 10 minutes. For a proper, slightly thickened harira, whisk a tablespoon of flour into a little cold water and pour it in a thin stream into the soup while stirring, cook 5 more minutes until lightly thickened.
Finish with chopped parsley and fresh cilantro, and a squeeze of lemon just before serving — that hint of acidity is what wakes up the whole soup.