Moroccan Harira Soup

Step-by-step recipe

Step 1:

Cut the beef into small pieces

Step 2:

Pour some vegetable oil into a saucepan, put the meat in it and fry, stirring.

Step 3:

Dice the onion and add to the meat and fry, stirring.

Step 4:

Chop the celery and add to the pan.

Step 5:

Add 100 grams of lentils and 200 grams of canned chickpeas to the pan.

Step 6:

Add tomato paste and pureed canned tomatoes.

Step 7:

Add black pepper, salt, ginger powder, and turmeric. Mix well.

Step 8:

Add saffron and stir.

Step 9:

Pour in hot water, stir, cover the soup with a lid and cook for 1 hour over medium heat.

Step 10:

Remove the lid, stir the soup, add 100 grams of vermicelli, stir and cook over medium heat without a lid for another 10 minutes.

Step 11:

Place 60 grams of flour in a bowl, add 250 ml of water, stir, and add the diluted flour to the soup. Stir until thickened.

Step 12:

Chop and add cilantro and parsley to the soup.

Step 13:

Add a teaspoon of ghee or butter, stir and remove the pan from the heat.

Step 14:

Pour the Harira into a tureen and serve.

Cooking tips

Instead of canned chickpeas, you can use rinsed and soaked overnight chickpeas. Keep in mind that soaking will double the volume of the chickpeas.

Instead of canned pureed tomatoes, you can use fresh ones and chop them in a blender.

Lentils should be rinsed under running water before adding.