Harira
The Moroccan soup for breaking the fast: lamb, lentils, chickpeas and tomato, finished with herbs and lemon. A meal in a bowl.
- Serves6
- Prep20 min
- Cook1 hr 15 min
- HeatMild
Harira is made in big pots through Ramadan. A little lamb shoulder or neck goes a long way, and the soup gets better over a couple of days.
Ingredients
Ask at the counter for400g boneless lamb shoulder or neck, in small dice
Cut: Shoulder (lamb), Neck (lamb)
Method
Tap a step to tick it off, or press Start cooking to go one step at a time.
Heat the oil in a large pot and brown the lamb for 5 minutes. Add the onion and celery and cook for 5 minutes more.
Stir in the ginger, turmeric, cinnamon, pepper and salt, then the tomatoes, purée, lentils and water. Bring to the boil, cover and simmer for 45 minutes.
Add the chickpeas and vermicelli and simmer for 10 minutes.
Stir the flour mix and pour it in, stirring, then simmer for 5 minutes until the soup thickens slightly. Stir in the coriander and parsley and serve with lemon wedges and dates.
Tips
- It thickens overnight. Loosen with hot water when you reheat.
Good to know
- Make ahead and freezing
- Freezes well for up to 3 months. Add the vermicelli when you reheat if you freeze it ahead.
- Heat
- Mild. Add green chillies at the table if you like it hotter.