Moroccan Express Harira
Moroccan Harira is a traditional soup often enjoyed during Ramadan to break the fast. It's a hearty and flavorful dish made with tomatoes, lentils, chickpeas, and various spices such as turmeric, cinnamon, ginger, and pepper. The soup is often thickened with flour or vermicelli and can include meat like lamb or beef. Fresh herbs like cilantro and parsley are commonly added for extra flavor. Harira is typically served with dates and hard-boiled eggs on the side, making it a complete and satisfying meal. This express version simplifies the process for quicker preparation while maintaining the authentic taste.
Ingredients
- 2.6 oz Lentils
- 7 oz Canned Chickpeas
- 3 Stalks of Celery 2.8 oz
- 1 Onion
- 1 Can of Peeled Tomatoes
- 1 Veal Bouillon Cube
- 1 Small Bunch of Parsley
- 1 Small Bunch of Coriander
- 1 tbsp Tomato Paste
- 4 tbsp Flour
- 1 oz Vermicelli
- 1 pinch Turmeric
- Salt
- Pepper
Instructions
- Soak the lentils in cold water one or two hours before.
- Finely chop the onion, parsley, and coriander.
- Roughly chop the tomatoes. Do the same with the celery stalks. Place everything in a chopper or blender. Add a veal bouillon cube and blend finely.
- Pour a drizzle of olive oil into a large pot, add the onion and herbs, then the blended mixture. Add the drained lentils.
- Cover everything with the tomato sauce from the can of peeled tomatoes and water. Add salt and turmeric.
- Cover and cook for 1 hour.
- Meanwhile, dilute the tomato paste in 2 liters of water, then add the flour while whisking. Add this to the soup and mix. Let it cook and thicken.
- At the end of cooking, add the vermicelli and the drained chickpeas. Turn off the heat after 5 minutes.
Video
Notes
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