Harira

Name: Harira
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 4 portions
Ingredients: 0.5 tablespoon olive oil; 75 g lamb; 0.25 pcs onion; 0.25 pcs carrot; 0.5 pcs celery; 0.5 clove garlic; 0.25 teaspoon ground ginger; 0.25 teaspoon turmeric; 0.125 teaspoon ground cinnamon; 0.25 teaspoon cumin; 0.5 tablespoon tomato paste; 100 ml tomato paste; 300 ml water; 37.5 g lentils; 0.25 tin chickpeas; 0.25 teaspoon salt; black pepper; 0.25 tablespoon plain flour; 12.5 g angel hair pasta; 0.25 handful coriander; 0.25 handful parsley; 0.25 pinch saffron; 0.25 pcs lemon

Jakub SýkoraSoupMoroccan Cuisine0 x se líbilo

A traditional Moroccan soup with lamb, lentils, and chickpeas in a tomato base with a blend of aromatic spices. Hearty, warming, and filling, served with lemon for a fresh finish.

Příprava: 20min

Vaření: 1h 10min

CELKOVÝ ČAS: 1h 30min

Step by step process

Preparation

1
Peel and finely chop the onion, dice the carrot and celery into small cubes, and press the garlic.

Cooking

2
Heat olive oil over medium heat in a large pot, add the lamb, and sear it on all sides for about 5-7 minutes until browned.
TIP:
Do not overcrowd the wok or pan. Sear the meat in smaller batches over high heat so it sears quickly, does not release too much juice, and develops a rich flavor and color instead of steaming.
3
Add the onion, carrot, and celery, season with salt, and sauté for 5-7 minutes until the vegetables soften. Stir in the garlic and spices (ground ginger, turmeric, ground cinnamon, and ground cumin) and briefly let them release their aromas.

Serving

4
Take a ladle of hot soup from the pot and whisk in flour in a small bowl until smooth, then pour the mixture back into the pot. Cook for 2-3 minutes to slightly thicken the soup.
TIP:
A roux is made by mixing plain flour into a small amount of cold soup to prevent lumps from forming. Then, stirring constantly, it is added to the boiling soup and briefly cooked to thicken it and remove the raw taste.
5
Stir in chopped coriander and flat-leaf parsley, season with salt and ground black pepper to taste, and let stand for 5 minutes.

More tips:

Adjust the harira consistency to your liking: for a thicker soup, add another teaspoon of flour mixed with some hot soup, for a thinner version add a little hot water and simmer briefly.

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