John Myers
Harira – Moroccan Soup
The perfect harira – moroccan soup recipe with a picture and simple step-by-step instructions.
- 250 g Veal
- 100 g Lenses
- 100 g Chickpeas
- 2 Pc. Onion
- 1 teaspoon Pepper
- 0,5 teaspoon Salt
- 0,5 teaspoon Turmeric
- 0,5 teaspoon Ginger powder
- 1 teaspoon Salted butter
- 2,5 teaspoon Water
- 6 Pc. Tomato
- 1 Can Tomato concentrate
- 1 bunch Parsley
- 1 bunch Coriander
- 1 bunch Celery
- 50 g Pasta
- 50 ml Olive oil
- Soak the chickpeas in plenty of water for about 12 hours. If they are then still hard, they have to be boiled in warm water in a pressure cooker for 10 minutes. Remove the peel, then wash and finely chop the celery, onions, coriander and parsley. Chop the tomatoes without the skin. Then sort and wash the lentils, rinse the meat with cold water and cut into small cubes.
- Heat the olive oil in a large saucepan and then sear the meat with the onions, salted butter and all the spices over low heat for about 15 minutes. Add the soaked chickpeas, lentils, tomatoes and the water and cook for 45 minutes over medium heat. In between you should check whether the soup has enough water. In the meantime, mix the flour with cold water in a small bottle and shake well.
- Then you add the concentrated tomatoes and the pasta, immediately afterwards the flour is added to the soup while stirring. Bring to the boil again over medium heat for 10 minutes, season again if necessary. The Moroccan Harira is served hot with dates in a terrine.
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