Harira Soup

Pour tomato juice 7 cups water and the lentils into the pot.

Harira soup. Wonderfully fragrant with zesty seasoning it often ranks high on lists of must try moroccan foods. Place the lamb turmeric black pepper cinnamon ginger cayenne butter celery onion and cilantro into a large soup pot over a low heat. Although served year round it is particularly popular for breaking the fast during ramadan.

Stir constantly and keep the soup simmering so the flour doesn t stick to the bottom. Pour tomatoes reserve juice into the mixture and let simmer for 15 minutes. Bring the soup to a full simmer.

Harira is a authentic moroccan soup that is usually made with lamb vegetables and pulses. Remove the soup from the heat. What is traditional harira.

Harira a savory moroccan soup made with dried legumes lentil chickpeas fava beans is traditionally cooked with lamb or lamb broth but this version is vegetarian though it is typically eaten. It is typically thickened with broken vermicelli pasta or rice. Heat the oil in a large non stick sauté pan over a medium heat and fry the onions and garlic until starting to soften.

There are as many versions of harira as there are cooks but traditionally it s a very simple and fairly light soup ie consisting of more broth than substance because it s generally eaten as a starter to prepare the body for a larger meal to follow. Harira is sometimes thickened with tadouira a mixture made from flour and water that is added to the soup near the end of the cooking process. Add onion parsley cilantro ginger and cinnamon.

Simmer the thickened soup stirring occasionally for 5 to 10 minutes to cook off the taste of the flour. Stir in tomatoes and saute 5 minutes more. Stir frequently for 5 minutes.