Traditional Moroccan Lamb and Chickpea Soup Harira

Name: Traditional Moroccan Lamb and Chickpea Soup Harira
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 4 portions
Ingredients: 2 tablespoons olive oil; 300 g lamb; 1 pc onion; 1 pc carrot; 2 pcs celery; 2 cloves garlic; 1 teaspoon ground ginger; 1 teaspoon turmeric; 0.5 teaspoon ground cinnamon; 1 teaspoon cumin; 2 tablespoons tomato paste; 400 ml tomato paste; 1200 ml water; 150 g lentils; 1 tin chickpeas; 1 teaspoon salt; black pepper; 1 tablespoon plain flour; 50 g angel hair pasta; 1 handful coriander; 1 handful parsley; 1 pinch saffron; 1 pc lemon

Jakub SýkoraSoupMoroccan Cuisine x se líbilo

Harira warms you as a traditional Moroccan soup with lamb, lentils, and chickpeas in a tomato base. You sear the lamb, add onion, carrot, and celery, and saute them. You stir in garlic and spices (ginger, turmeric, cinnamon, cumin), pour in stock, and add the lentils and chickpeas. You simmer until tender, thicken with flour whisked into the soup, and season with coriander and parsley. Serve it with lemon for a fresh finish.

Příprava: 20min

Vaření: 1h 10min

CELKOVÝ ČAS: 1h 30min

Step by step process

Preparation

1
To start the harira, 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 softened. Stir in the garlic and spices (ground ginger, turmeric, ground cinnamon, and ground cumin) and cook briefly until fragrant.
4
Stir in the tomato puree and cook it for about a minute, then pour in the passata and the water. Add the rinsed lentils and the saffron and bring the soup to a boil.
5
Lower the heat, cover the pot, and simmer for about 40 minutes until the lentils are tender. Then stir in the drained chickpeas and the vermicelli and cook for another 10 minutes until the noodles soften.

Serving

6
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.
7
Stir in chopped coriander and flat-leaf parsley, season with salt and ground black pepper to taste, and let stand for 5 minutes. Serve with lemon.

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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