🇲🇦 Morocco recipe
Harira
Morocco's beloved soup, harira is a deeply nourishing bowl of tomatoes, lentils, chickpeas, and tender lamb perfumed with ginger, cinnamon, and saffron, then finished with a silky swirl of fermented flour paste called tedouira and a bright squeeze of lemon. It is the traditional soup that breaks the fast each evening during Ramadan.
Prep30 mins + overnight soak
Cook1 hr 30 mins
Serves8
Difficultymedium
Ingredients
- 250g lamb shoulder, cut into 1cm cubes
- 200g dried chickpeas, soaked overnight and drained
- 150g brown or green lentils, rinsed
- 400g canned crushed tomatoes
- 2 large onions, finely diced
- 1 large bunch fresh cilantro, finely chopped
- 1 large bunch fresh flat-leaf parsley, finely chopped
- 2 tablespoons tomato paste
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon saffron threads, crumbled
- 100g broken vermicelli noodles
- 2 stalks celery, finely chopped
- 80g plain flour mixed with 250ml water (tedouira paste)
- 2 tablespoons olive oil
- 40g butter
- 2 liters water
- Juice of 2 lemons
- Salt and black pepper to taste
Method
11 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
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Nutrition per serving
- Calories
- 260
- Protein
- 13 g
- Carbs
- 34 g
- Fat
- 7 g
