Traditional Moroccan Harira (Print Version)
# Ingredients:
01 -
240 g of ground beef and/or lamb.
02 -
1/2 tsp of raz el hanout (for the meatballs).
03 -
2 medium-sized onions, diced.
04 -
4 stalks of celery along with their leaves.
05 -
A handful of chopped parsley.
06 -
A handful of chopped cilantro.
07 -
1 tsp of turmeric.
08 -
1 tsp of ground ginger.
09 -
1 tsp of cinnamon powder.
10 -
1 tsp of sweet paprika.
11 -
1/2 tsp of raz el hanout.
12 -
1/2 tsp of black pepper.
13 -
1 tbsp of tomato paste.
14 -
450 g of tomatoes, crushed.
15 -
75 g of dried lentils.
16 -
240 g of cooked chickpeas.
17 -
75 g of small vermicelli noodles.
18 -
2 tbsp of flour.
19 -
1.5 liters of filtered water.
20 -
Salt, to taste.
21 -
Lemon wedges for serving.
# Instructions:
01 -
Combine the ground meat with raz el hanout and some salt. Shape them into balls the size of large hazelnuts. Brown them in a pot with a little olive oil, then set aside.
02 -
Using the same pot with the meatball drippings, cook the onions until they’re golden. Toss in the diced celery and cook it down until softened.
03 -
Stir in the spices (turmeric, ginger, cinnamon, paprika, raz el hanout, pepper) and toast them lightly for about a minute. Add the lentils and give everything a good stir.
04 -
Pour in the crushed tomatoes and tomato paste. Add a bit of salt, then throw in the chickpeas and the meatballs you set aside earlier. Allow everything to simmer on medium heat, partially covered, for around 30 minutes.
05 -
Drop in the noodles. Mix the flour with some water until smooth, then slowly stir it in to thicken the broth. Let it cook for 10 more minutes.
# Notes:
01 -
A classic soup enjoyed during Ramadan.
02 -
The flavor gets even better after resting.