Iftar Series - Day 5: The Authentic Harira Recipe

Hey there Masset Chefs!

This Moroccan soup is very popular; which I believe most of you have already heard of! The Harira soup is still considered a staple in the Moroccan cuisine, especially during the holy month of Ramadan. It is known for its high nutritional value, as it is rich in vitamins and plant proteins; which makes it a complete meal. My mom would sometimes reminisce back in the day when she would always cry whenever her grams mentioned that Harira was being cooked. They would spend a whole day cutting and chopping the several fresh herbs that usually go in the soup; something that seemed to take forever at the time lol. The Harira soup is just so popular as it is one of Ramadan’s main recipes; it is usually served with dates and “chebakia” dessert, or again with hot bread such as msmenz (bread made with semolina), and boiled eggs in some areas of Morocco. For years, we have been following the old Moroccan recipe of this authentic soup from my grand mother. People who are following me on social media totally know how obsessed I am with the soup that I consider being the basic food in our family, especially during Ramadan. So turn your Moroccan side on, we're getting started!

INGREDIENTS

• 1/2 cup of chickpeas (if you have the can one, make sure sure to add it towards the end since it's already cooked)

• 2 onions

• 1 bunch of parsley

• 1 bunch of coriander

• 3 small stalks of celery

• 180 grams of lamb meat (do not put meat if vegetarian)

• 1 cup of olive oil

• 1 tablespoon Mechoui

• 2 tablespoons Curry-ous

• 1 teaspoon Baaral

• 1/2 cup of lentils

• 2 1/2 cups of tomato juice

• 1 small can of tomato puree (or diced tomatoes that you can blend to get a puree)

• 5 tablespoons Harira

• 2 cups of lemon juice

• 1 egg

• 1 cup of vermicelli

• Salt and pepper to taste
  

INSTRUCTIONS

1. Chop the onions, parsley, coriander and celery.

2. Clean and cut the meat into very small cubes. Marinate the meat with Mechoui, salt and pepper. Put the oil into a pot and add meat. Avoid this step if you're vegetarian.

3. Cook medium high for like 4 minutes or until meat starts browning, stirring with a wooden spoon.

4. Add the onions, celery and curry-ous. Stir and cook for 3 minutes uncovered while mixing.

5. Add the chickpeas and lentils, as well as the parsley and half the cilantro.

6. Cover with 2 liters of water, stir and cook for about 45 minutes by placing a lid on your pot

7. Before serving, add the tomato puree to the pot, the rest of the coriander and baaral and leave on the heat for 5 minutes.

8. In a bowl, mix the Harira spice with cold water until thick-fluid

9. Remove from the heat and gradually add this mixture to the soup, stirring little by little. The soup will thicken

10. Return to the heat, bring to the boil while adding a cup of vermicelli and cook for 15 minutes. Add the lemon juice. Towards the very end, add one uncooked egg in the soup and stir. Check the level of salt and correct if needed.

11. Serve the Harira hot with some lemon and msmen or pita bread..

As usual, make sure to let us know how it went.

Bon Appetit,

Aby