Harira
Directions
- 1Heat oil in a pot, add the lamb, and sear until browned. Remove and set aside.
- 2Chop one large onion.
- 3Chop 6-10 garlic cloves.
- 4Stir in the chopped onion and garlic into the pot and add back the seared lamb.
- 5Add tomato paste and stir until well combined.
- 6Add 2 tsp of ginger.
- 7Add 1 tbsp of ground turmeric, 1 tsp of cinnamon, and 1 tsp of ground cumin.
- 8Finely chop and cube 1 celery stalk with leaves.
- 9Add the chopped celery to the pot.
- 10Add ¾ cup of brown lentils.
- 11Add ¾ cup of chickpeas.
- 12Add crushed tomatoes to the pot.
- 13Fill the pot with beef broth until full and let cook for about 40 minutes or until the lentils are soft.
- 14Chop one bunch of cilantro and one bunch of parsley.
- 15Add chopped cilantro and parsley to the soup.
- 16Add 1/2 cup broken vermicelli noodles to the pot and cook for about 15 minutes.
- 17Prepare a flour slurry by mixing water with flour.
- 18Add the flour slurry to thicken the soup.
- 19Season the soup with salt and pepper to taste.
- 20Serve the Harira with a squeeze of lemon.
Ingredients
- 500 g lamb shoulder, cut into small cubes
- Oil for frying
- 1 large onion, chopped
- 6 garlic cloves, chopped
- 3 tbsp tomato paste
- 2 tsp ginger
- 1 tbsp ground turmeric
- 1 tsp cinnamon
- 1 tsp ground cumin
- 0.75 cup chickpeas
- 0.75 cup brown lentils
- Beef broth
- crushed tomatoes
- 1 celery stalk (with leaves), finely chopped and cubed
- 1 bunch cilantro, chopped
- 1 bunch parsley, chopped
- Flour slurry
- Salt
- pepper
- 0.5 cup broken vermicelli
- lemon
Equipment
potcutting boardknifespatulabowlwhisk
Tips
- All measurements are estimates; cook and season with your heart.