Your email address is required to identify you for free access to content on the site. This recipe is adapted from the one found in Paula Wolfert's "Couscous and Other Good Foods From Morocco". (Nutrition information is calculated using an ingredient database and should be considered an estimate. Beef, lamb or chicken are typically added to flavor the stock; however, they can be omitted for a vegetarian version. We also added some cumin which gave it an extra Mediterranean flavor. Reduce the heat to medium and continue cooking. The North African region is home to some very distinctive and delicious dishes. Cook for a few minutes, stirring to brown all sides. One of the best recipe I tried. … … Necessary cookies are absolutely essential for the website to function properly. Season the lamb, subsequently next in batches, cook, turning, for 4-5 minutes until browned. All rights reserved. Thanks for letting me know you liked the harira! Harira is a healthy combination of tomatoes and chickpeas thickened with lentils and pasta, and generously spiced with the aromatic flavors of Morocco. With ancient and mysterious roots, it is one of those wonderful, traditional dishes that varies greatly from family to family and region to region. Pick through the lentils to remove any stones and debris; set aside until ready to use. Stir frequently for 5 minutes. Transfer the beef to a plate and set aside. Harira, or ‘Azkkif’ in Berber, is a flavorsome traditional soup that reflects the richness of Moroccan food. It tasted awesome. Photo: picturepartners | Bigstock.com. Robustly seasoned with ginger, pepper, cinnamon and lots of fresh herbs, it’s especially popular in Ramadan when it’s served to break the fast. If you'd like to freeze the soup, do so before adding the thickener and preferably before adding the rice or broken vermicelli. Heat the oil in a pot over medium high heat and brown the beef. And, if serving harira as a light supper, consider offering batbout or krachel on the side. Looking forward to trying this recipe. ), Grate the onion or process it to a thick pulp in a food processor. Optional ingredients may not be included in the nutritional information. It is considered the national soup of Morocco, although it has been enjoyed for centuries throughout the greater Maghreb region of North Africa. Note: While there are multiple steps to this recipe, this soup is broken down into workable categories to help you better plan for preparation and cooking. On the day of serving, thaw the soup over low heat then resume cooking from where you left off. The instruction how to make Harira (Moroccan lamb, tomato & lentil soup) Heat the oil in a large saucepan beyond medium-high heat. Lately, though, I've been making harira without any meat at all; I just add a bit more olive oil for flavor instead. Instructions. Enjoy this soup as a main dish with flatbread or as a starter. Harira is a traditional Moroccan soup of tomato, lentils and chickpeas. 5- At the end, beat an egg with a fork, then add it to the soup while continuously stirring the soup. Remove from the heat and release the pressure. Although served year-round, it is particularly popular for breaking the fast during Ramadan. Remove the soup from the heat, serve, and garnish with some chopped parsley. The thickness of harira is up to you. Chickpeas, lentils and lamb are cooked in a fragrant tomato sauce loaded with herbs. Some prefer harira light and mildly seasoned while others favor a thick, zesty soup which suffices as a hearty meal-in-a-bowl. The soup is enriched with healthy and taste giving spices and is not hot but perfectly mild balanced in flavor. Some versions feature broken pieces of vermicelli and smen—a preserved butter with a Parmesan-like taste. Harira is typically made with chicken, lamb, or beef, but some variations of this recipe skip the meat to be vegetarian and vegan. If at any point there's an oily surface forming on top of the soup, simply skim it off and discard. Harira is often eaten to break the d… (Leave the browned bits in the pot, those ... Add the … If using vermicelli, cook the soup on pressure for 45 minutes. Taste and adjust seasoning. Set aside. Slowly, and in a thin stream, pour in 1/4 of the flour mixture. You also have the option to opt-out of these cookies. Read through the directions for prepping ingredients for suggestions of what can be done ahead of time. ​Harira is a classic Moroccan comfort soup made with tomatoes, lentils, chickpeas, fresh herbs, dried spices, and meat, making it a filling and satisfying dish. Seems right up my alley. We also use third-party cookies that help us analyze and understand how you use this website. A food processor will help simplify those steps. Recommended to you based on your activity and what's popular • Feedback Stir in broth, chickpeas, lentils, reserved tomato liquid, and 3 cups water. One of our favorite picks is the traditional Moroccan Harira; a savory tomato-based soup, with chickpeas and lentils, and some add-ons like ginger, turmeric, paprika, cumin, and cinnamon. Many Moroccans enjoy dates as an accompaniment to harira. Wonderfully fragrant with zesty seasoning, it often ranks high on lists of must-try Moroccan foods. Thick, zesty and so filling. It can be offered as an appetizer or main, depending on the serving size, and is usually served with lemon slices (or lemon juice), crusty bread, figs, and a honey-rosewater flavored pastry called chebakia. Harira is a zesty, fragrant tomato-based soup with chickpeas and lentils. While traditionally harira contains meat (you can add stew meat, chicken, or ground meat like lamb or beef), it is still delicious and healthy without it – as I’ve done here. especially in the month of Ramadan and winter in general.. Because it contains a lot of calories, that compensate for what the fasting person lost during fasting. It is mandatory to procure user consent prior to running these cookies on your website. Follow the directions above, but adjust the cooking time as follows: In place of flour and water, 2 or 3 beaten eggs may be used to thicken harira: Here are some helpful tips to reduce the prep time: Christine Benlafquih is a freelance writer and cooking class instructor with a background in Moroccan cuisine. Proceed with thickening the soup according to the recipe, or try the egg thickening method below. Add tomato, celery leaves and cilantro and bring to a brisk simmer. ), Pressure Cooker Moroccan Lamb or Beef Tagine With Prunes, Moroccan Lamb or Beef Tagine with Apricots. Delicious!! We substituted split peas as we were out of lentils in the pantry and although they sort of disappeared, they did add creaminess to the soup. Harira is a authentic Moroccan soup that is usually made with lamb, vegetables and pulses. ), Wash the celery and finely chop it. Cook for another 3 minutes before serving! Thank you so much. Please see our Disclosure Policy for more info. If adding rice, cook the soup on pressure for 30 minutes. (The prepped chickpeas may be be frozen until needed.). [mks_button size="small" title="Jump to Nada's Recipe" style="rounded" url="#nada" target="_self" bg_color="#dd9933" txt_color="#FFFFFF" icon="" icon_type="" nofollow="0"]   [mks_button size="small" title="Jump to Christine's Recipe" style="rounded" url="#christine" target="_self" bg_color="#dd9933" txt_color="#FFFFFF" icon="" icon_type="" nofollow="0"] Slow-cooked calves' or lamb trotters with wheat berries and chickpeas is a traditional Moroccan dish known as El Hergma, Hargma or Fraqesh. Put the remaining oil, the vegetables and coriander stalks in a big saucepan. This website uses cookies to improve your experience. It is full of protein and has a … Cooking time is for a pressure cooker; double this time if simmering the soup in a conventional pot. Home » Moroccan Food » Moroccan Recipes » Moroccan Soups and Porridges » Harira Recipe – Moroccan Tomato Soup with Chickpeas and Lentils, By: Author Christine Benlafquih | Posted on Published: May 10, 2017 - Last updated: December 11, 2019 | 17 Comments. Reduce the heat to medium and cook for 20 to 30 minutes. Here’s How To Make Moroccan Lentil Soup Start by chopping and sautéing a mirepoix of carrots, celery and onions, along with a good amount of minced ginger and garlic. Fragrantly seasoned with ginger, pepper, and cinnamon, it gets additional flavor and body from a robust quantity of fresh herbs: cilantro, parsley, celery and onion. Bring the soup to a full simmer. For chicken, I might cut up some breast meat, but you could cut up a boneless thigh or two if you prefer. An authentic recipe for a hearty version of Moroccan harira, a zesty tomato, lentil and chickpea soup. Heat the soup as it cools zesty soup which suffices as a main dish with flatbread as... 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