Harira
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The Tale of Harira
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Harira is Morocco's signature Ramadan soup, a tomato, lentil, and chickpea broth eaten to break the daily fast, its roots reaching into Andalusian and Berber cooking traditions. Its name comes from the Arabic word for silk, a nod to its smooth, comforting texture after a day without food or water.
Ingredients
Scale:· 6 servings
- 300g lamb or beef, cubed
- 1 cup lentils
- 1 cup chickpeas, soaked
- 3 tomatoes, blended
- 1 onion, chopped
- 2 tbsp tomato paste
- 1 tsp ground ginger
- 1 tsp turmeric
- 2 tbsp flour, dissolved in water
- Fresh cilantro and celery leaves, chopped
Instructions
- 1In a large pot, sauté the meat and onion with ginger, turmeric and a little oil until browned.
- 2Add the blended tomatoes and tomato paste, and cook for a few minutes.
- 3Add the soaked chickpeas and enough water to make a generous soup, then simmer for 30 minutes.
- 4Add the lentils and continue simmering for another 20-25 minutes until the lentils, chickpeas and meat are all tender.
- 5Stir in the dissolved flour slurry gradually, stirring constantly, to thicken the soup slightly.
- 6Simmer for another 5-10 minutes, stirring occasionally to prevent sticking.
- 7Season with salt and pepper and stir in the fresh cilantro and celery leaves.
- 8Serve hot, traditionally with dates and chebakia during Ramadan.
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