Harira is a thick, rich dish made with chickpeas, lentils, pasta or rice, and often also with meat – most often lamb or beef. Thanks to this, it is very rich in taste. It’s a food that fills you up right away the energy from each ingredient is released graduallythanks to which after one bowl one does not feel either hungry or cold for many hours.
Harira has a long tradition in Morocco. It most often appears on tables during Ramadanbecause it perfectly restores strength after a whole day of fasting. However, this is not a “holiday” soup. It is ordinary everyday food, the kind that is cooked in a large pot and eaten by the whole family, even for several days. In countries where winters are colder, harira became popular precisely because of its warming effect.
Harira warms and satisfies, which is the result of its rich and well-composed composition. It contains fiber, an appropriate mixture of spices, has a thick consistency and a multi-layered taste.
- Lots of protein, lots of fiber – chickpeas and lentils are two ingredients that naturally increase the “heating power”. The body needs more energy to digest themwhich means that after such a soup you really feel warmer.
- Spices, intense – cumin, ginger, turmeric, and sometimes cayenne pepper – these are not additives that are mixed for color. In Morocco, they are considered spices that give warmth from the inside.
- Thick consistency – harira is more like it thick cream than soupwhich makes it as filling as a good second course.
- A layered flavor that stimulates – in harira each ingredient brings something – the acidity of tomatoes, the herbal notes of coriander, the aroma of spices and the slight sweetness of onion.
Soup base:
- 300 g of beef or lamb (small cubes) – optional, can be omitted
- 1 large onion, finely chopped
- 2-3 cloves of garlic, pressed
- 2-3 tablespoons of olive oil
- 1 large can of chopped tomatoes or 3-4 fresh tomatoes
- 2 tablespoons of tomato paste
- 1 cup cooked chickpeas (or 1 can, drained)
- ½ cup green or brown lentils (dry)
- 1.5-2 liters of broth (vegetable or meat)
Spices:
- 1 teaspoon of cumin
- 1 teaspoon of turmeric
- ½ teaspoon of ground ginger
- ½ teaspoon of black pepper
- a pinch of saffron or extra turmeric (optional)
- salt to taste
Thickening additives and finishing:
- 2 tablespoons of wheat flour + ½ cup of water (thickening mixture)
- a handful of small string noodles or 2 tablespoons of rice
- fresh coriander and parsley (chopped)
- lemon juice to serve
Preparation:
1. Frying the base. Heat the olive oil in a large pot, add the onion and fry until translucent. Add garlic, cumin, turmeric, ginger and pepper. Stir to dissolve the spices. If you are using meat, add it now and fry for a few minutes.
2. Adding tomatoes. Add canned tomatoes and concentrate. Fry for a while to evaporate excess liquid and bring out the flavor.
3. Stewing and cooking. Pour in the broth, add lentils and chickpeas. Cook covered for about 35-40 minutes until the lentils are soft.
4. Pasta or rice. Add a handful of small pasta or 2 tablespoons of rice. Cook for another 10-12 minutes.
5. Compaction. Mix flour and water in a glass. Pour in a thin stream into the soup, stirring constantly to avoid lumps. Cook for another 5 minutes.
6. Finishing. Finally, add parsley and coriander. Taste and season with salt. Serve with a quarter of a lemon.
Tips
- If you want a meatless version, just omit the beef. The soup will still be very rich.
- You can cook the chickpeas in advance, but canned chickpeas also work.
- Harira tastes best the next day – it thickens and takes on a more distinct aroma.
You want fill the house with the scent of oriental spices and eat something real ? A pot of harira will do as well (or better) as broth.
