BEST HARIRA (MOROCCAN CHICKPEA & LENTIL SOUP)
Steps:
- Heat the oil in a pot over medium high heat and brown the beef. Transfer the beef to a plate and set aside. (Leave the browned bits in the pot, those are going to give our harira tremendous flavor.)
- Add the onions and cook until soft and translucent and they turn golden, 6-8 minutes. Add the celery, garlic and ginger and cook for another two minutes. Add the tomatoes, tomato paste, spices preserved lemon and harissa (if using) and let the mixture simmer for a couple of minutes.
- Return the beef to the pot with the chickpeas and lentils. Add the broth, bring to a boil, cover and simmer over low heat for one hour. Add the rice, cover and continue to simmer for another 30 minutes.
- Stir in the olives, cilantro and parsley and simmer for another 5 minutes. Add salt and pepper to taste and more harissa if you prefer it spicier.
- Garnish with some chopped fresh cilantro and celery leaves. If you like, serve the harira with lemon wedges to squirt in some lemon juice. Harira is traditionally served with a side serving of dried dates.
Nutrition Facts : Calories 449 kcal, Carbohydrate 47 g, Protein 32 g, Fat 26 g, SaturatedFat 6 g, Cholesterol 53 mg, Sodium 1304 mg, Fiber 15 g, Sugar 9 g, ServingSize 1 serving
HARIRA: MOROCCAN SOUP WITH CHICKPEAS & LENTILS
A fragrant spicy soup with chickpeas, lentils & lamb, harira is filling without being heavy. Lemon juice adds a refreshing, zesty note.Replace the lamb with more pulses for a plant-based meal.
Provided by Moorlands Eater
Categories Main Course
Number Of Ingredients 24
Steps:
- If you are going to cook the soup in the oven rather than in an Instant Pot (IP): You'll need a large casserole dish that can go on top of the stove and in the oven.Preheat the oven to 140C/120C fan/Gas ½
- In the casserole dish, or using the Saute function on the IP, heat the olive oil.
- Add all of the lamb to the hot oil, season with salt and pepper, stir, and cook until lightly browned all over.
- If you are using saffron: put it in a small bowl, cover with boiling water from a kettle and set aside.
- Stir in the onion, celery and garlic and continue cooking, stirring occasionally until the vegetables are starting to soften (5-8 min).
- Stir in all the spices and cook for 1 min.
- Stir in the tomatoes, the pomegranate molasses or other sweetener, plus 500ml of the stock, ½ tsp of salt and lots of black pepper.Bring to a simmer.
- If cooking the soup in the ovenPut a lid on the casserole dish and put in the preheated oven. Cook until the lamb is tender (approx 2 hours). Stir occasionally and add more stock if it looks dry.Remove from the oven and switch the oven off.If using an IPPress the Keep Warm/Cancel button, lock on the IP lid and make sure the lever is pointing to 'Sealing'. Press the Manual button then use the + / - buttons to set the time to 30 minutes.When the time has elapsed, switch off the IP and manually release the pressure by switching the lever to 'Venting'. Remove the lid.
- Stir in the cooked chickpeas and lentils, half the parsley and coriander, plus the broad beans if using.
- If you cooked the soup in the ovenPlace the casserole on top of the stove over low-medium heat and cook for 10 minutes with the lid off.If using an IPPress the saute function and cook for 10 minutes.
- Put the flour in a small bowl and mix in enough water or cold stock to form a smooth paste the consistency of double cream.
- Stir about half of the paste into the simmering soup, stirring well while it thickens (2-3 min).Add more of the paste until the soup is your preferred thickness.
- Add the broken vermicelli or spaghetti to the pot and cook until done (10-15 min). Add more stock or water as needed.
- Taste and add more seasoning, spices or sweetener if necessary.
- Stir in the remaining herbs and half the lemon juice.Taste, then add the rest of the lemon juice if liked.
- Serve in bowls, with more spices and herbs sprinkled over if liked and/or yogurt.
HARIRA (CHICKPEA, LAMB AND CORIANDER SOUP)
This is a wonderfully spiced and filling soup. Mmmmm, wish we had a winter around here... This is North African comfort food at it's best. Serve with toasted pita or Morrocan flat bread drizzled with a bit of good quality olive oil. If you're not crazy about cloves, like my DH, you can reduce to 1/4 tsp and adjust from there.
Provided by Jostlori
Categories Stew
Time 2h40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a large heavy-bottomed saucepan or stockpot. Add the onion and garlic and cook for 5 minutes, or until softened.
- Add the meat in batches, and cook over high heat until the meat is browned on all sides. Return all the meat to the pan.
- Add the spices and bay leaf to the pan and cook until fragrant. Add the tomato paste and cook for about 2 minutes, stirring constantly.
- Add the stock to the pan, stir well and bring to a boil.
- Add the chickpeas, tomato and chopped coriander to the pan. Stir, then bring to a boil. Reduce heat and simmer for 2 hours, or until the meat is tender. Stir occasionally. Season to taste with salt and pepper.
- Serve garnished with coriander leaves and small black olives.
HARIRA - MOROCCAN LAMB STEW
I learned how to make this from an ex-boyfriend's mother. This stew has a very unique flavor. You can substitute beef if you prefer.
Provided by Mirj2338
Categories Stew
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, margarine, celery, onion, and cilantro into a large soup pot over a low heat.
- Stir frequently for 5 minutes.
- Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes.
- Pour tomato juice, 7 cups water, and the lentils into the pot.
- Bring the mixture to a boil, then reduce the heat to simmer.
- Let soup simmer, covered, for 2 hours.
- About 10 minutes before serving turn the heat to medium-high, place chickpeas and noodles into the soup, let cook about 10 minutes (until noodles are al dente).
- Stir in lemon and eggs, let eggs cook 1 minute.
HARIRA - CHICKPEA AND LENTIL SOUP
I am posting it here for safe keeping and will be making before long. It looks absolutely delicious. It is a traditional Ramadan Soup. UPDATE - I have now made the soup and love it; I made it with red lentils which worked fine.
Provided by Deantini
Categories Clear Soup
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Chop 2 tbsp each of cilantro and parsley, set aside.
- Tie together the remainder of the parsley and cilantro bunches and place in large sauce pan. Add chicken stock and bring to boil. Reduce heat to low, cover and simmer for 15 minute Discard herb bundle.
- Add lentils, cover and simmer for 15 minute.
- Add chickpeas, tomatoes, onions, cinnamon, cumin, ginger, tumeric, and pepper, cover and simmer for 30 minute.
- Remove 3 cups of soup and blend with hand blender or food processor.
- Return to pot and heat through. Stir in lemon juice, oil and reserved herbs.
- Ladle soup into bowls and sprinkle with cinnamon and top of lemon slices and dates.
HARIRA (LAMB AND BEAN SOUP)
My Moroccaine neighbor made this soup for me last year and it has become my absolute favorite. I enjoy it so much I usually triple the recipe to have enough to freeze. It's a hearty, peppery, Mediteranean soup.
Provided by berg6298
Categories African
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Add olive oil and butter to a large, heavy pot and brown the meat.
- Add the onion and clery and saute until soft, add tomato paste, tomato puree, HALF of the chopped parsley and cilantro, all spices, water, lentils and garbanzo beans.
- Simmer for about 40 minutes or until the lentils are tender.
- Stir in the flour/water mixture to thicken.
- Stir continually and add the remaining cilantro and parsley.
- Cook an additional 10 minutes.
- Remove cinnamon stick.
- Adjust seasonings if necessary.
- Serve hot.
Nutrition Facts : Calories 413.6, Fat 21.8, SaturatedFat 7.8, Cholesterol 40.4, Sodium 1656.3, Carbohydrate 41.2, Fiber 11, Sugar 6.3, Protein 15.8
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