The Harira is a traditional Moroccan soup, usually served during the holy month of Ramadan to break the fast. It is rich and nourishing, perfect for restoring energy after a long day of fasting. This Harira recipe is simple and easy to make, without compromising the authentic taste of this classic Moroccan dish.
Ingredients
Here are the ingredients needed to prepare the Harira:
- 200g of lamb cut into small pieces
- 1 chopped onion
- 2 stalks of chopped celery
- 1 can of canned tomatoes
- 1 bunch of chopped flat parsley
- 1 bunch of chopped coriander
- 100g of chickpeas soaked overnight
- 100g of lentils
- 50g of vermicelli
- 1 teaspoon of turmeric
- 1 teaspoon of ginger
- 1 teaspoon of pepper
- Salt to taste
- 2 liters of water
- 2 tablespoons of olive oil
Preparation
Follow these steps to prepare the Harira:
- Sauté the meat, onion, and celery in olive oil until the meat is browned.
- Add the tomatoes, parsley, coriander, chickpeas, lentils, turmeric, ginger, pepper, and salt. Mix well.
- Add the water and bring to a boil. Reduce the heat and let simmer for about an hour.
- Add the vermicelli and continue cooking for an additional 15 minutes.
- The soup is ready when the meat is tender and the vermicelli is cooked.
How to Enjoy Harira
The Harira is usually served hot, often accompanied by dates or Moroccan bread. You can also add a squeeze of lemon juice for a touch of acidity. This soup is ideal for a comforting dinner after a long day.
In conclusion, the Harira is a traditional Moroccan soup that is not only delicious but also easy to prepare. Feel free to experiment with the ingredients to customize it to your taste.
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