Name: Moroccan Harira
Prep time: 25 min
Cook time: 125 min
Total time: 150 min
Yield: 6 servings
Cuisine: Other
Ingredients: 300 g beef (for braising); 1 pcs onion; 2 tbsp olive oil; 1 tsp ground turmeric; 0.25 tsp ground ginger; 0.5 tsp ground black pepper; 0.25 tsp saffron; 400 g canned tomato; 1 tbsp tomato paste; 2 stalks celery; 150 g green lentils; 1800 ml water; 400 g canned chickpeas; 60 g rice; 1 to taste salt; 40 g wheat flour; 25 g fresh cilantro; 25 g fresh parsley; 1 pcs lemon

Ingredients

beef (for braising)300 g

onion1 pcs

olive oil2 tbsp

ground turmeric1 tsp

ground ginger0.25 tsp

ground black pepper0.5 tsp

saffron0.25 tsp

canned tomato400 g

tomato paste1 tbsp

celery2 stalks

green lentils150 g

water1800 ml

canned chickpeas400 g

rice60 g

salt1 to taste

wheat flour40 g

fresh cilantro25 g

fresh parsley25 g

lemon1 pcs

Instructions

Cut the beef into cubes about 2 cm, finely chop the onion, thinly slice the celery, and dice the tomatoes. Rinse the lentils and drain the chickpeas.

Heat the olive oil in a large pot over medium heat. Sauté the onion for 5 minutes until soft, add the beef, turmeric, ground ginger, black pepper and saffron; cook for another 5 minutes, stirring.

Add the tomatoes, tomato paste, celery, lentils and water. Bring to a boil, skim off the foam, cover with a lid and simmer over low heat for 60–75 minutes, until the beef and lentils are tender.

Add the chickpeas and rice, and salt to taste. Simmer uncovered for 15 minutes, until the rice is cooked but not mushy.

In a bowl, mix the wheat flour with 120 ml cold water until you get a smooth, lump-free slurry. Pour it into the soup in a thin stream, stirring constantly, and simmer for 8–10 minutes until slightly thickened.

Add the cilantro and parsley, warm the harira through for another 2–3 minutes and remove from heat. Let the soup rest for 5 minutes.

Serve hot, adding a squeeze of lemon juice to each bowl to taste.

Moroccan Harira

Ingredients

Instructions

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