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Moroccan Egg Drop Harira
  • 1 ½ tablespoons (22ml)  extra-virgin olive oil
  • 1 tablespoon (14g) ghee or unsalted butter
  • 1 medium yellow onion (8 ounces; 227g), finely chopped (1 ¼ cups)
  • 1 cup finely chopped celery (5 ounces; 140g; from 3 large ribs)
  • 1 ½ cups (355ml) tomato passata (strained tomatoes), from one 24-ounce jar
  • ¼ packed cup (20g) finely chopped flat-leaf parsley leaves and tender stems
  • 2 teaspoons ground ginger
  • 1 ½ teaspoons Diamond Crystal kosher salt, plus more to taste; for table salt use half as much by volume
  • 1 teaspoon ground turmeric
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon saffron threads (about 20 threads)
  • 5 cups lightly salted  homemade vegetable stock or store-bought low-sodium vegetable broth
  • ⅓ cup dried green lentils (2.3 ounces; 66g)
  • ¼ cup uncooked white long-grain rice (⅛ ounces; 50g), such as basmati
  • ½ cup canned chickpeas (2.8 ounces; 79g), rinsed and drained
  • 1 tablespoon (8g)  cornstarch
  • 1 large egg, lightly beaten
  • 2 tablespoons (30ml) finely chopped fresh cilantro leaves and tender stems
  • Cilantro leaves, for serving
  • Lemon wedges, for serving
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