**Harira Soup: A Moroccan Culinary Delight**
Harira soup is a traditional Moroccan dish that is enjoyed by people of all ages. It is a hearty and flavorful soup that is perfect for a cold winter day or a light summer lunch. The main ingredients in harira soup are tomatoes, lentils, chickpeas, and meat. However, there are many variations of the recipe, and each family has its own unique way of making it. Some common additions to harira soup include vermicelli noodles, vegetables, and spices. The soup is typically served with a side of bread or couscous.
**This article includes recipes for three different variations of harira soup:**
* **Classic Harira Soup:** This is the most traditional recipe for harira soup. It is made with tomatoes, lentils, chickpeas, and meat.
* **Vegetable Harira Soup:** This variation of harira soup is made without meat. It is a great option for vegetarians and vegans.
* **Harira Soup with Vermicelli Noodles:** This variation of harira soup includes vermicelli noodles. The noodles add a chewy texture and a bit of extra flavor to the soup.
No matter which variation you choose, you are sure to enjoy this delicious and authentic Moroccan dish.
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
DJEMMA EL FNA HARIRA SOUP
I just came back from Marrakesh and had to recreate the Harira I had in the Djemma El Fna market. I read about 20 recipes and used what I thought was the best of all of them, then used my tastebud memories for the rest. This is an extremely flexible recipe, and should be adjusted to suit your tastes. Don't be daunted, it is exceptionally easy! Harira is the soup that is traditionally used to break the fast each day during Ramadan. Note: the spice mix "ras el hanout" is a special blend of 15 - 35 spices created by each spice merchant to his own tastes. It is available to buy through various websites, or you might search the various ingredients and try making your own (I brought some home).
Provided by AngiC
Categories Lentil
Time 30m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Saute onions, celery, and garlic in olive oil on medium heat until soft.
- Add all spices (except salt) and saute another few minutes.
- Add lentils and saute another few minutes.
- Add liquid and tomatoes.
- When lentils are tender, add salt, can of chickpeas, and minced herbs (you can reserve some of the herbs to top the bowls when serving if you like).
- Adjust seasonings to taste.
- Add pasta and cook until done.
- Add lemon juice and serve.
Nutrition Facts : Calories 310.9, Fat 8.9, SaturatedFat 1.2, Sodium 2266.1, Carbohydrate 48.4, Fiber 12.7, Sugar 3.2, Protein 12.8
MOROCCAN HARIRA SOUP
This thick soup is a wonderful comfort food. It's easy to make, delicious and healthy! I know the spices sound strange, but the end result is an excellent savory soup. Good enough for company!
Provided by Wish I Could Cook
Categories Lentil
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Cook lentils in pot of boiling salted water for 2 minutes. Drain.
- Heat oil in large pot over medium heat. Add onion, parsley, cilantro, ginger, and cinnamon. Saute 5 minutes or until onion is soft.
- Stir in tomatoes and saute 5 minutes more.
- Stir in broth, chickpeas, lentils, reserved tomato liquid, and 3 cups water.
- Season with salt and pepper and bring to a boil.
- Reduce heat to medium-low and simmer 45 minutes or until lentils are tender, stirring occassionally.
- In separate bowl, whisk flour with 1 cup water.
- Whisk in cilantro, lemon juice and tomato paste.
- Add mixture to soup.
- Add orzo to soup.
- Cook for 5 minutes or until orzo is soft.
HARIRA
Steps:
- In a large soup pot, put the meat, celery, onion, parsley, cilantro, butter, ginger, and cinnamon. Season with salt and plenty of pepper. Cover with 6 cups/1.5 L water, stir well, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 1 hour.
- Add the tomatoes, tomato paste, and chickpeas, and stir in 1 1/2 cups/360 ml water. Cover and simmer for 30 minutes.
- Meanwhile, in a small saucepan over low heat, warm 1 cup/240 ml water and whisk in the flour and lemon juice. Remove from the heat, let sit for 10 minutes, and then whisk again.
- Add the flour mixture to the soup in a slow but steady stream while continually stirring. Cook, stirring frequently to avoid any sticking, for 10 minutes. Sprinkle in the vermicelli and cook until the pasta is tender, about 5 minutes. The texture of the soup should be velvety.
- Serve in bowls with lemon wedges on the side and with the dates and figs on a small platter.
HARIRA
This is the soup that Moroccans traditionally use to break the fast every night of Ramadan. Season with salt, pepper, mint leaves and cinnamon to taste.
Provided by Becky
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 2h45m
Yield 6
Number Of Ingredients 18
Steps:
- Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, butter, 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.
Nutrition Facts : Calories 467.4 calories, Carbohydrate 50 g, Cholesterol 116.4 mg, Fat 16.7 g, Fiber 13.3 g, Protein 29.4 g, SaturatedFat 5.8 g, Sodium 593.8 mg, Sugar 6.5 g
HARIRA SOUP
Harira, a savory Moroccan soup made with dried legumes - lentil, chickpeas, fava beans - is traditionally cooked with lamb or lamb broth, but this version is vegetarian. Though it is typically eaten to break the fast during Ramadan, it is served throughout the rest of the year as well. The soup tastes best the following day, when flavors have melded, but may thicken when refrigerated. Thin with water or broth when reheating, and adjust the salt.
Provided by David Tanis
Categories soups and stews, appetizer
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Put olive oil in a large heavy-bottomed soup pot over medium-high heat. Add onion and cook, stirring, until softened and lightly colored, 8 to 10 minutes. Stir in garlic, ginger, pepper, turmeric, cumin, cayenne, saffron and cinnamon. Cook for about 2 minutes more.
- Add tomato, celery leaves and cilantro and bring to a brisk simmer. Cook, stirring, about 5 minutes, until mixture thickens somewhat, then add 1 teaspoon salt, the brown lentils, red lentils and dried favas. Add 8 cups water. Bring to a boil, then reduce to a gentle simmer, covered with the lid ajar.
- Let soup simmer for 30 minutes, then taste broth and adjust salt. Cook for 1 hour more at a gentle simmer, until the legumes are soft and creamy. It may be necessary to add more liquid from time to time to keep soup from being too porridge-like. It should be on the thick side, but with a pourable consistency. (With every addition of water, taste and adjust for salt.)
- Just before serving, add pasta and let cook for 2 to 3 minutes. Ladle soup into small bowls and pass lemon wedges for squeezing.
Nutrition Facts : @context http, Calories 302, UnsaturatedFat 4 grams, Carbohydrate 51 grams, Fat 5 grams, Fiber 8 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 353 milligrams, Sugar 6 grams, TransFat 0 grams
Tips:
- Use fresh ingredients whenever possible. This will help to ensure that your harira soup is flavorful and delicious.
- Don't be afraid to experiment with different spices. Harira soup is a versatile dish that can be easily customized to your own taste preferences.
- If you don't have time to make your own chicken broth, you can use store-bought broth instead. Just be sure to choose a low-sodium broth so that your soup doesn't become too salty.
- Harira soup can be served as a main course or as a side dish. It's also a great way to use up leftover chicken or lamb.
- Harira soup can be stored in the refrigerator for up to 3 days. You can also freeze it for up to 3 months.
Conclusion:
Harira soup is a delicious and nutritious dish that is easy to make and can be enjoyed by people of all ages. It's a great way to warm up on a cold day or to enjoy a healthy and satisfying meal. So next time you're looking for a new recipe to try, give harira soup a try. You won't be disappointed!
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