Name: Traditional Moroccan Harira Soup
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 حصص
Cuisine: International
Ingredients: 250 g Veal or lamb; 0.5 cup Chickpeas; 0.25 cup Brown or green lentils; 1 piece Onion; 3 piece Tomatoes; 2 tbsp Tomato paste; 0.5 cup Celery; 0.5 cup Parsley and cilantro; 2 tbsp Olive oil; 1 tsp Ground ginger; 1 tsp Ground turmeric; 0.25 tsp Ground cinnamon; 0.5 tsp Black pepper; 1 tsp Salt; 3 tbsp All-purpose flour; 0.25 cup Fine vermicelli; 0.5 tsp Smen (fermented butter)

Instructions

Sautéing the Meat and Onion

In a large pot over medium heat, heat the olive oil and add the meat pieces and chopped onion. Stir until the meat changes color and the onion softens, about 5 minutes. · 5 min
Adding Aromatics and Vegetables

Add the puréed tomatoes, tomato paste, celery, half of the cilantro and parsley, and spices (turmeric, ginger, cinnamon, black pepper, and salt), and stir well for 2 minutes. · 2 min
Simmering the Ingredients

Add the soaked chickpeas and rinsed lentils, then pour in 1.5 liters of boiling water. Cover the pot and let it simmer on low heat until the meat and chickpeas are fully cooked, about 35 minutes. · 35 min
Adding the Thickener (Tadwira)

Whisk the flour with half a cup of cold water until completely dissolved, then gradually pour it into the pot while stirring continuously and rapidly to avoid lumps and thicken the soup; let it simmer gently for 7 minutes. · 7 min
Finishing Touches and Serving

Add the vermicelli, the rest of the cilantro and parsley, and the smen. Allow the soup to simmer for an additional 5 minutes until the vermicelli is fully cooked, then remove from heat. · 5 min

Nutrition / serving

360

cal

protein g

carbs g

10.5

fat g

Chef's tips

To ensure the flour mixture does not form lumps, strain it through a fine-mesh sieve before adding, and make sure to stir continuously the moment it is poured into the pot to ensure a smooth, velvety texture.