Moroccan harira soup

    Moroccan harira soup


    133 people made this

    This is the soup that Moroccans traditionally use to break the fast every night of Ramadan. Before serving, season with salt, pepper, mint leaves and cinnamon to taste.

    Serves: 6 

    • 500g lamb meat, diced
    • 1 teaspoon ground turmeric
    • 1½ teaspoons ground black pepper
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon ground ginger
    • ¼ teaspoon ground cayenne pepper
    • 2 tablespoons butter or oil
    • ¾ cup chopped celery
    • 1 onion, chopped
    • 1 red onion, chopped
    • ½ cup chopped fresh coriander
    • 1 large tin (800g) diced tomatoes
    • 7 cups water
    • ¾ cup (155g) dried green lentils
    • 1 tin (400g) chick peas, drained
    • 125g vermicelli pasta
    • 2 eggs, beaten
    • 1 lemon, juiced

    Preparation:15min  ›  Cook:2hours30min  ›  Ready in:2hours45min 

    1. Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, butter, celery, onion and coriander into a large soup pot over a low heat. Stir frequently for 5 minutes. Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes.
    2. Pour tomato juice, 7 cups water and the lentils into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours.
    3. About 10 minutes before serving turn the heat to medium-high, place chickpeas and pasta into the soup, let cook about 10 minutes until noodles are al dente. Stir in lemon and eggs, let eggs cook 1 minute.
    4. Season with salt, pepper, mint leaves and cinnamon to taste before serving if desired.

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