MOROCCAN HARIRA SOUP RECIPE | Popular Ramadan Soup | Harira Recipe with Lentils, Lamb and Chickpeas
MOROCCAN HARIRA SOUP RECIPE | Popular Ramadan Soup | Harira Recipe with Lentils, Lamb and Chickpeas
In this video, we show you a delicious Moroccan Harira Soup Recipe. Harira is a Popular Ramadan Soup that is made almost every day during this blessed month in Morocco and other parts of North Africa. This Harira Recipe is made with Lentils, Lamb and Chickpeas. Harira is popular in Moroccan cuisine, but especially during the month of Ramadan where many Moroccan families frequently open their fast with this soup for 30 days. Harira is warming, nutritious and incredibly delicious.
To make this Moroccan Harira Soup Recipe, you will need:
2 tbs olive oil
1 medium-sized onion
4 tomatoes (blended)
185g lamb meat (you can leave out the meat and make this vegetarian)
1 tsp salt (or to taste)
1/4 tsp black pepper
1/2 tsp ginger powder
1/4 tsp turmeric powder
1/4 tsp cinnamon powder
1/2 tsp cumin powder
1 celery stick
1/2 cup brown lentils
3 tbs coriander
3 tbs parsley
1 tbs tomato puree
optional: pinch of saffron in a little hot water
1.5 litres of hot water
1 cup of cooked chickpeas (*if you use dried chickpeas, then soak them overnight in water then add to the soup at the same time as adding the lentils)
1 tbs cornflour (also called cornstarch) in 4 tbs hot water (*if you don't have cornflour then you can add 1/4 cup of all-purpose flour in 3/4 cup of hot water to make the slurry)
lemon juice
extra coriander and parsley for garnish
For clearer instructions, view this recipe on our blogpost here:
Harira can be enjoyed on its own as a starter, or it is also really delicious with some bread. We really enjoyed the Moroccan Lamb Harira with some olive and onion bread.
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Moroccan Harira Soup Recipe
Ingredients:
6 tomatoes
1 ½ tbsp cooking oil
320 gm boneless red meat
1 ½ cup chopped onion
1 tsp salt
1 celery stalk
½ tsp turmeric
1 ¼ tsp pepper
1 tsp ginger
½ tsp red chili
1 cinnamon
¼ tsp saffron
1 chickpea can
½ cup soaked lentils
¾ cup fresh coriander
½ cup vermicelli
6 cups hot water
1 tsp salt
½ cup water
4 tbsp ap flour
¼ cup fresh coriander
Instructions:
1. Boil tomatoes in water for 5 minutes
2. Transfer the tomatoes to a bowl with ice water
3. Remove the skin off the tomatoes
4. Drizzle cooking oil in a large pot
5. Add red meat pieces along with chopped onion
6. Add salt to taste
7. Add chopped celeries, turmeric, pepper, ginger, and red chili
8. Sauté for 2 to 3 minutes
9. Add cinnamon, saffron, and crushed tomatoes
10. Add boiled chickpeas and soaked lentils
11. Cover with lid and cook for 20 minutes on low heat
12. Stir occasionally
13. Uncover and add chopped fresh coriander, and vermicelli
14. Pour in hot water
15. Add salt to taste
16. Cover with lid and cook for another 20 minutes on low heat
17. Mix flour with water to create flour slurry then pour it into the pot
18. Cover with lid and cook for 3 minutes on low heat
19. Uncover and finish off with fresh coriander
20. Ready to enjoy!
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Moroccan Harira Soup / الحريرة المغربية
Harira is the famous soup of Morocco that is traditionally served during Ramadan at sunset to break the daylight fast. While every family has its own recipe with slight variations the traditional Harira is a tomato based soup with lamb, chickpeas, lentils, and pasta, infused with the flavors of lemon, cinnamon, cilantro, parsley, saffron, and ginger, and thickened with flour and egg. The soup is traditionally served with a lemon slice and crusty bread, a small bowl of lemon juice for those who prefer their soup with a little extra, and a plate of figs which are also traditionally served to break fast during Ramadan.
???? لكل دولة في العالم أطباق شعبية تخصّها، وتدل على موروث أجدادهم الشعبي. فتعتبر الحريرة من الشوربات والأكلات الرئيسية والأساسية في المغرب حيث تعد ركيزة من ركائز المطبخ المغربي، وتشتهر هذه الركيزة بطهيها بشكل كبير في شهر رمضان المبارك. .????
يعد طبق الحريرة من الاصناف المتكاملة من حيث الغذاء فهي مليئة بالمكونات الصحية المفيدة للجسم وخاصة في شهر رمضان وتختلف مكوناتها من منطقة لاخرى ويختلف المداق من سيدة لأخرى. .
.????
وقد يستغرق الإعداد لهذه الوجبة ساعات، مما يجعل رائحتها الزكية تعم جميع البيوت .
How To Make The Best Moroccan Harira Soup | Moroccan Harira Soup Recipe
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HARIRA is a classic Moroccan comfort soup made with tomatoes, lentils, chickpeas, fresh herbs, warm spices, and meat, making it a filling and satisfying dish. The name HARIRA derived from the Arabic word for silk, makes reference to the texture of the soup after it’s been thickened with a mixture of flour and water that we called “TADOUIRA”. It’s a popular offering in Moroccan homes and restaurants. It ranks high on lists of must-try Moroccan foods. It’s particularly popular for breaking the fast during Ramadan. It can be served as an appetizer or main. It can be served with crusty bread, Moroccan MSEMEN, hard boiled eggs, dates, figs, and a honey orange water flavored pastry called “Chebakia”. HARIRA is wonderfully fragrant with zesty seasoning. HARIRA is typically made with lamb or beef, but some variations of this recipe skip the meat to be vegetarian and vegan.
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INGREDIENTS:
1 lb beef stew meat, cut into small cubes
2 lbs fresh tomatoes ( 8 to 9 medium tomatoes)
2 medium onions
1 cup dried chickpeas soaked overnight
½ cup finely chopped parsley (leaves only)
½ cup finely chopped cilantro (leaves only)
4 stalks celery finely chopped
1 cup dried lentils soaked for 1 hour, washed, and drained
½ cup broken vermicelli
3 Tbsp vegetable oil
Pinch of saffron threads
½ tsp ground turmeric
2 tsp salt
1 tsp ground ginger
1 tsp black pepper
1 ½ tsp ghee butter (optional)
For thickening the soup (Tadouira)
4 Tbsp flour and ½ cup water
Garnish
Chopped fresh parsley and cilantro / Lemon wedges
DIRECTIONS:
STEP1: Preparing the ingredients
1. Soak 1 cup dried chickpeas overnight, then wash and drain them,
2. Place the tomatoes into a large pot covered with cold water, then boil them over medium heat for 1o minutes,
3. Let them cool then place them in your food processor, pulse them several times until they are pureed,
4. Then strain them through a sieve to remove the seeds and the skim,
5. Cut the onions into big pieces and place them into a food processor,
6. Pulse them several times until they’re finely chopped,
7. Roughly chop the fresh parley leaves and cilantro leaves and transfer them into your food processor,
8. Cut the stalks celery into medium pieces and place them with the parsley and cilantro into the food processor,
9. Pulse all these ingredients together until they’re finely chopped, then reserve ½ cup of the mixture,
10. Place 4 Tbsp flour in a medium bowl and gradually add ½ cup water by whisking constantly until you get a smooth texture,
STEP2: Cooking the HARIRA
11. Over medium heat place an 8 quart pot, add 2 Tbsp vegetable oil, once it’s hot add the meat cubes, then cook for 5 min stirring to brown all sides,
12. Add 1 ½ tsp ghee butter and mix, then add the chopped onions, 1 tsp ground ginger, 1 tsp black pepper, ½ tsp ground turmeric, 2 tsp salt, pinch of crushed saffron threads, and mix everything to combine,
14. Add the soaked chickpeas, and 6 cups hot water to the pot,
15. Bring everything to a boiling point, cover the pot and cook for 40 min, until the meat and the chickpeas are cooked through,
16. Add 1 cup soaked lentils to the pot, cover the pot and cook for 15 min, until the lentils and fully cooked through,
17. Add ½ cup broken vermicelli and the remaining ½ cup fresh chopped herbs and stir to combine all the ingredients,
18. To thicken the soup, gradually start adding the flour and the water mixture to the pot by stirring constantly so the flour doesn’t stick to the bottom or cooks up in lumps,
19. You will notice the soup beginning to thicken while you’re stirring it,
20. You can control the thickness of the soup depending to your taste by adding more or less of the flour mixture,
21. Cover the pot and cook for 10 min by stirring occasionally to cook off the taste of the flour,
22. Once it’s done turn off the heat and add 2 Tbsp chopped parley and cilantro,
STEP3: Serving the HARIRA
23. Serve the soup while it’s hot with a wedge of lemon, dates, hard boiled eggs, and garnish with chopped parsley,
24. Bon Appetit!! So Yummy!!
Thanks for watching!
#souprecipe #moroccanfood #harira #yummy #tasty
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MUSIC:
Lovely Islam by Ramol
Produced by RamolPro
Video Link :
Harira - Moroccan Soup Recipe - CookingWithAlia - Episode 187
To view the written recipe, click this link to my website:
Based on many viewers' request, today I am going to show you how to make Harira. Harira is the Queen soup of the Moroccan table especially during Ramadan. We eat it evey day, for 30 days in a row, during Ramadan and we never get tired of it! It's delicious, nutritious, and simply amazing!
* If you'd like to watch a Dada (traditional Moroccan cook) make this dish, check out this video: