Harira
A hearty Moroccan soup of lamb, lentils, chickpeas and tomato, fragrant with ginger, cinnamon and fresh herbs and thickened until silky.
Method
- 1
Heat the oil in a large soup pot over medium heat. Add the lamb, onion, celery and garlic and cook, stirring, until the onion softens.
- 2
Stir in the ginger, turmeric, cinnamon, pepper and half the herbs.
- 3
Add the tomatoes and tomato paste and cook, stirring, until slightly thickened.
- 4
Add the lentils, water and salt and bring to the boil, skimming off any foam.
- 5
Partly cover and simmer until the lamb is tender and the lentils are soft.
- 6
Add the chickpeas and simmer.
- 7
Add the vermicelli and cook until just tender.
- 8
Whisk the flour into the cold water in a jug until completely smooth.
- 9
Pour the flour mixture into the soup in a thin stream, stirring constantly, then simmer, stirring often, until the soup is silky and no longer tastes of raw flour.
- 10
Stir in the remaining herbs, taste for salt and serve with lemon wedges.
Notes
- Harira is traditionally served at sunset during Ramadan, often with dates and hard-boiled eggs alongside.
- Stir the soup often once the flour is in, as it catches easily on the bottom of the pot.
- For a vegetarian version, leave out the lamb and use vegetable stock in place of half the water.
Equipment
Large soup pot with a lid, Jug, Whisk