Harira

Delve into the rich flavors of Morocco with Harira, a hearty bean and lentil soup that’s more than just a dish—it’s a meal in a bowl. This Moroccan delight is often enjoyed for breakfast during Ramadan, providing nourishment to sustain individuals through a day of fasting. With the fragrant spices, tender lamb, and wholesome lentils, Harira encapsulates the warmth and depth of Moroccan cuisine. It’s a comforting and fulfilling option for anyone seeking a soul-satisfying meal.

INGREDIENTS:

• 1 large onion, chopped
• 2 tbsp olive oil
• 10oz–1lb 2oz (300–500g) shoulder of lamb on the bone, cut into 11⁄4in (3cm) cubes, bones reserved
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• Leaves of 1 small bunch parsley, finely chopped
• Leaves of 1 small bunch cilantro, finely chopped
• 51⁄2oz (150g) brown lentils, rinsed
• 141⁄2oz (400g) can diced tomatoes
• 2 tbsp tomato paste
• Salt and freshly ground black pepper
• 13⁄4 quarts (13⁄4 liters) water
• 31⁄2oz (100g) vermicelli noodles
• 14oz (400g) canned chickpeas, drained
• 3 tbsp (30g) all-purpose flour
• Lemon wedges, to serve

INSTRUCTIONS:

1. Gently cook the chopped onion in olive oil until translucent. While the onion is cooking, cut the meat from the lamb bones into 11⁄4in (3cm) cubes, and set the bones aside.
2. Once the onion is tender, add ground ginger, ground cinnamon, half of the chopped parsley, and half of the chopped cilantro to the pot. Add the lamb chunks and bones, coating them evenly. Incorporate the lentils, diced tomatoes, tomato paste, salt, and black pepper. Mix well and let simmer for a few minutes. Then, add the water and simmer for 45 minutes.
3. Remove the lamb bones from the soup and add vermicelli noodles and drained chickpeas.
4. Create a smooth paste by mixing flour with a ladleful of the cooking liquid in a small bowl. Stir it back into the soup, letting it simmer for an additional 3–4 minutes until the vermicelli is cooked and the soup has thickened.
5. Just before serving, add the remaining chopped herbs and adjust the seasoning as needed. Serve the Harira with lemon wedges on the side.

NOTE:

• Harira is a splendid example of Moroccan cuisine, combining robust flavors and nourishing ingredients. This recipe yields servings for 6–8 people and requires 15 minutes of preparation time, followed by approximately 1 hour and 5 minutes of cooking. Additionally, the soup can be frozen for up to 3 months, allowing you to enjoy this delightful Moroccan dish whenever you desire.

Harira, the Moroccan bean and lentil soup, is more than a recipe; it’s a journey into the heart of Moroccan flavors and traditions. With its rich blend of spices, tender lamb, and nutritious lentils, this soup embodies the warmth and comfort of Moroccan cuisine. Often savored as a sustaining breakfast during Ramadan, Harira offers a fulfilling and aromatic experience that transcends mere sustenance. As you savor the robust taste and fragrant aroma of this dish, let it transport you to the bustling streets of Morocco, where culinary heritage and cultural celebrations come together in a single, satisfying bowl. Enjoy Harira’s wholesome goodness and the story it tells of nourishment and tradition.