Moroccan Harira
Rich and hearty traditional North African soup
Ingredients
Instructions
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Prepare the baseHeat olive oil in a large pot over medium heat. Add the meat cubes and brown on all sides for about 5 minutes. Add the chopped onion and celery, and cook until softened, about 5 minutes more.
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Add the spicesStir in the cinnamon, ginger, and turmeric. Cook for 1 minute until fragrant, allowing the spices to bloom and coat the meat and vegetables.
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Add legumes and liquidAdd the lentils, soaked chickpeas, crushed tomatoes, tomato paste, and broth to the pot. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 45 minutes, or until the lentils and chickpeas are tender.
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Thicken the soupSlowly whisk the flour and water mixture into the soup. Simmer for another 10 minutes, stirring occasionally, until the soup thickens slightly.
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Add fresh herbsStir in the chopped cilantro and parsley, reserving a small amount for garnish. Cook for an additional 5 minutes to blend the flavors.
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ServeLadle the hot harira into bowls. Garnish with the remaining cilantro and parsley. Traditionally served with dates and chebbakia (honey cookies) on the side, especially during Ramadan.
Nutritional Information
385
Calories
per serving
28
Protein
g per serving
42
Carbohydrates
g per serving
12
Total Fat
g per serving
3.5
Saturated Fat
g per serving
9.5
Fiber
g per serving
6
Sugar
g per serving
750
Sodium
mg per serving
12
Vitamin C
% DV per serving
4.2
Iron
mg per serving
Moroccan Harira is Also Known As
Harira, Moroccan Lentil Soup, Ramadan Soup, Harira Maghrebia or Shorba Harira
