This is a rich flavorful Moroccan soup made with chicken, lamb, lentils, and a number of fresh herbs and spices. This is commonly eaten in Ramadan and is also called Ramadan Soup. It's nice and hearty and is great for the weather that we are getting these days. You can actually make this soup vegetarian as well by omitting the meat all together and it's still very flavorful.
Harira (Ramadan) Soup
2 large onions
1 cup flat leaf parsley, coarsely chopped
2 celery sticks with leaves, sliced
1 tsp freshly ground black pepper
2 inch piece of cassia or one cinnamon stick broken into long shards
1 tsp ground turmeric
3 tbsp ghee or clarified butter or s'men
1 lb shoulder lamb chops, halved (optional)
6 chicken wings, halved (optional)
1/2 cup dried red lentils
1 cup fresh coriander (cilantro) leaves, chopped
1 tsp salt, or to taste
750 ml tomato puree or canned plum tomatoes, blended
8 tbsp or 50g fideua (fine soup noodles or broken vermicelli)
2 pinches saffron
1 tsp sea salt
This recipe is from the book A taste of Morocco by Clare Ferguson
I love to make food and to eat. I've been baking since before I was a teenager and exploring more with cooking for the past decade. This section of the site is dedicated to my experiments in the kitchen.
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