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Moroccan Harira (Ramadan) Soup
Course:
Soup
Cuisine:
Moroccan
Author:
www.iamartsy.ca
Ingredients
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
can
chickpeas
drained
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
1
tsp
red chili flakes
Instructions
Using a large casserole, saute the onions, parsley, celery, pepper, cassia (or cinnamon) and turmeric in ghee for 5 minutes.
Add the lamb and chicken and continue sauteing for 20 minutes.
Wash and drain the lentils and pound the coriander and salt into a paste add these to the pot.
Add in the drained chickpeas & tomatoes.
Cook for 15 minutes then pour in 1.5 liters or 7 cups of boiling water.
Cook covered until the lentils are soft and the meat is tender then add the noodles.
Add the red chili flakes. Grind the saffron with the sea salt to a powder and sprinkle in cooking an additional 15 minutes.
Notes
Serve garnished with extra coriander, lemon halves to squeeze over it and optionally with dates (it's always served with dates in Morocco).