Kitchen · Soups and salads
Harira
The soup that breaks the fast. Tomato, pulses and herbs, thickened at the end until velvety.
- Preparation20 min
- Cooking1 h 30 min
- Total1 h 50 min
- Serves8
Ingredients
| 250 g | lamb or beef, in small cubes |
| 150 g | chickpeas, soaked overnight |
| 100 g | lentils |
| 1 | onion, grated |
| 2 | celery stalks with their leaves, chopped |
| bunch | coriander, chopped |
| bunch | parsley, chopped |
| 1 kg | ripe tomatoes, blended |
| 2 tbsp | tomato paste |
| 1 tsp | ground ginger |
| 1 tsp | turmeric |
| 1 tsp | black pepper |
| 1 tbsp | smen or butter |
| 50 g | fine vermicelli or rice |
| 60 g | flour, whisked smooth with a large glass of water |
| 2.5 l | water |
| salt | |
| lemon wedges and dates, to serve |
Method
- In a large pot, put the meat, onion, celery, half the herbs, the spices, smen, chickpeas and about two thirds of the water. Bring to the boil and simmer for 45 minutes.
- Add the lentils, tomatoes, tomato paste, salt and the rest of the water. Simmer for 30 minutes.
- Add the vermicelli. Pour in the flour mixture in a thin stream, stirring all the time so no lumps form.
- Simmer for 10 minutes, stirring often, until the soup is smooth and velvety. Add the remaining herbs.
- Serve very hot with lemon wedges, dates and, in Ramadan, chebakia.
Tip
A pressure cooker cuts the first step to 25 minutes. Harira is even better the next day: thin it with a little water when reheating.