Moroccan Harira Soup is a traditional and hearty soup that's a staple in Moroccan cuisine. It is often served during Ramadan, the Muslim holy month of fasting, as it is a nutritious and filling meal that can be enjoyed after sunset. The soup is made with a variety of ingredients, including tomatoes, lentils, chickpeas, and meat (lamb or beef). It is also flavored with a variety of spices, including cumin, ginger, and paprika.
This recipe article provides detailed instructions on how to make Moroccan Harira Soup from scratch. It includes a traditional recipe, as well as a vegetarian and a vegan version. The article also includes a recipe for homemade Moroccan bread, which is the perfect accompaniment to the soup.
Here are some of the key features of this recipe article:
* Easy-to-follow instructions with step-by-step photos
* Detailed ingredient list with measurements
* Cooking tips and variations
* Serving suggestions
* Nutritional information
So whether you're looking for a traditional Moroccan dish to enjoy during Ramadan or a hearty and nutritious soup to warm you up on a cold day, this Moroccan Harira Soup recipe article has you covered.
HARIRA (SPICED MOROCCAN VEGETABLE SOUP WITH CHICKPEAS, CILANTRO, AND LEMON)
A Muslim staple to break the daily fast of Ramadan, this soup has crossed over to the Moroccan Jewish tradition of breaking the fast of Yom Kippur.
Provided by Joan Nathan
Categories Rosh Hashanah/Yom Kippur Soup/Stew Dinner Kosher Vegetarian Chickpea Lentil Parsley Cilantro Carrot Tomato
Yield 8-10 servings
Number Of Ingredients 18
Steps:
- Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes. Add the turmeric, cumin, harissa or chile flakes, 1 teaspoon of salt, 1 cup each of the parsley and cilantro, tomatoes, and the stock or water and bring to a boil. If using the soaked chickpeas, drain them and add to the pot. Simmer uncovered for 25 minutes, then add the lentils, another teaspoon of salt and a teaspoon of pepper and continue simmering until the chickpeas and lentils are cooked, about 20 minutes more. If using canned chickpeas omit the first 25 minutes of simmering and add with the lentils.
- Whisk the flour, egg, and lemon juice into 2 cups (470 ml) of water. Stir into the soup. Simmer the soup about 5 minutes more and serve, sprinkled with the remaining cilantro and parsley. And don't forget to have some extra harissa in a plate on the side.
MOROCCAN HARIRA (BEAN SOUP)
A (mostly) vegetarian, shoestring-budget meal that will leave you feeling both very satisfied and with tons of leftovers. Bonus: it's super-healthy and easy to prepare.
Provided by modestalmond
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h15m
Yield 10
Number Of Ingredients 16
Steps:
- Stir beef stock and lentils together in a large pot; bring to a boil, reduce heat to low, and keep at a simmer while preparing onion.
- Heat olive oil in a skillet over medium heat. Cook and stir onion, cinnamon stick, ginger, turmeric, cumin, and black pepper in the hot oil until the onion is translucent, about 5 minutes; add to stock mixture.
- Pour garbanzo beans, kidney beans, tomatoes, and quinoa into the stock mixture; stir and bring mixture to a boil. Stir parsley and cilantro into the stock mixture; reduce heat to low and cook mixture at a simmer until the lentils are tender, about 45 minutes. Drizzle lemon juice over the soup before serving.
Nutrition Facts : Calories 260.8 calories, Carbohydrate 42 g, Fat 3.9 g, Fiber 12.5 g, Protein 14.4 g, SaturatedFat 0.6 g, Sodium 298.5 mg, Sugar 4.2 g
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.
MEATLESS HARIRA (A MOROCCAN SOUP)
This recipe is adapted from the one found in Paula Wolfert's "Couscous and Other Good Foods From Morocco". It should be stated that traditionally, the soup is made with meat, usually lamb. However, my husband (who is Moroccan) doesn't like it with meat, and so I came up with a meatless version; the broth cube adds some "meaty" flavor. Also, garam masala is Indian, not Moroccan; however, it is close to the Moroccan spice "ras el hanout" and adds a good flavor to the soup. This soup is traditionally prepared during Ramadan, the Muslim month of fasting; however, it is good at any time, especially when cold weather arrives.
Provided by Nicole Isabella
Categories Lentil
Time 2h10m
Yield 1 large pot of soup
Number Of Ingredients 18
Steps:
- In a large soup pot, saute the onion, parsley, celery, pepper and turmeric in the butter for a few minutes, then add the cinnamon and other spices.
- Saute on very low heat for about 15 minutes or less, until the onions are soft and the spices are well-distributed.
- Wash the lentils.
- Puree the coriander leaves in a blender with a little water, or pound with a mortar and pestle.
- Add both to the pot, along with the crushed tomatoes (I also like to puree the tomatoes in the blender before I add them, to eliminate any large chunks that might remain).
- Cook for 15 minutes over low heat, and then add 1 1/2 quarts of water (about 7 cups).
- Add the soup cube.
- Cook on low/medium heat until the lentils are soft (I usually let the soup cook for about 2 hours to allow the flavors to blend).
- A few minutes before serving, add salt to the soup (you could also add some vermicelli or other small soup noodle at this point, but I personally don't; if you do, make sure to allow an extra few minutes for the noodles to cook).
- Add the flour and water mixture; mix well to prevent lumps from forming.
- Serve with lemon wedges on the side, to be squeezed over the soup.
HARIRA (MOROCCAN LENTIL SOUP)
Tomato soup with lentils,chickpeas, and vermicelli pasta. Perfect for those cold winter days. This soup is served everyday during the holy month of Ramadan. This is a modified recipe from my mother.
Provided by misscasablanca
Categories Lentil
Time 2h50m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Chop celery, onion, cilantro.
- Place the lamb (bones optional, for flavoring), spices, margarine, celery, onion, and cilantro into a large pot over a low heat.
- Stir tomatoes(without 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. Stirring occasionally.
- About 10 minutes before serving turn the heat to medium-high, place chickpeas and vermicelli into the soup, let cook about 10 minutes.
- Serve soup with lemon wedges on the side.
- This is optional: serve with warm slices of bread, dates and boiled eggs (cut in half and sprinkled with cumin and salt).
Nutrition Facts : Calories 189, Fat 6.5, SaturatedFat 2.1, Cholesterol 20, Sodium 157.8, Carbohydrate 23, Fiber 4.4, Sugar 3.3, Protein 10.4
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your harira soup.
- Don't skip the toasting step: Toasting the flour and lentils before adding them to the soup helps to develop their flavor and gives the soup a rich, nutty taste.
- Use a good quality vegetable broth: Vegetable broth is the base of the soup, so make sure to use a good quality one. You can either make your own or use a store-bought brand that you trust.
- Add the spices gradually: The spices in harira soup can be quite strong, so it's important to add them gradually and taste the soup as you go. Start with a small amount and add more to taste.
- Don't overcook the lentils: Lentils should be cooked until they are tender but still hold their shape. Overcooking them will make them mushy.
- Serve the soup hot: Harira soup is best served hot. You can garnish it with fresh herbs, such as cilantro or parsley, and a squeeze of lemon juice.
Conclusion:
Harira soup is a delicious and nutritious Moroccan dish that is perfect for a cold winter day. It is packed with flavor and is sure to warm you up from the inside out. With a few simple ingredients and a little bit of time, you can make this delicious soup at home. So next time you're looking for a hearty and satisfying meal, give harira soup a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #soups-stews #beans #african #vegan #vegetarian #moroccan #dietary #lentils #chick-peas-garbanzos #4-hours-or-less
You'll also love