Authentic Moroccan Harira Soup

thespruce.com

Crystal Ouenas

½ pound uncooked meat (lamb, beef or chicken), chopped into ½-inch pieces

Several soup bones (optional)

3 tablespoons vegetable oil

1 bunch cilantro (coriander), finely chopped to yield about ¼ cup

1 bunch fresh parsley, finely chopped to yield about ¼ cup

1 or 2 celery stalks with leaves, finely chopped

1 large onion, grated

1 handful of dried chickpeas, soaked and then peeled

1 tablespoon smen (optional)

1 teaspoon ground cinnamon

1 tablespoon ground ginger

1 ½ teaspoons pepper

1 tablespoon kosher salt

½ teaspoon turmeric or ¼ teaspoon yellow colorant

6 large tomatoes (about 2 pounds), peeled, seeded and pureed

3 cups water

2 to 3 tablespoons dried lentils, picked over and washed

3 tablespoons tomato paste, mixed evenly into 1 or 2 cups of water

2 to 3 tablespoons uncooked rice or uncooked broken vermicelli

1 cup flour mixed with 2 cups water

Directions at thespruce.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer