Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, traditional harira soup. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Traditional Harira Soup is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Traditional Harira Soup is something that I’ve loved my entire life. They are fine and they look wonderful.
Harira is a classic Moroccan comfort soup made with tomatoes, lentils, chickpeas, fresh herbs, dried spices, and meat, making it a filling and satisfying dish. Although served year-round, it is particularly popular for breaking the fast during Ramadan. Harira is a traditional Moroccan soup of tomato, lentils and chickpeas. Wonderfully fragrant with zesty seasoning, it often ranks high on lists of must-try Moroccan foods.
To begin with this particular recipe, we have to first prepare a few components. You can cook traditional harira soup using 18 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Traditional Harira Soup:
- Make ready 300 g lamb, cubed
- Take 150 g green lentils
- Get 150 g chickpeas
- Make ready 1 onion, chopped finely
- Prepare 150 g celery, chopped finely
- Get 2 tablespoons tomato paste, diluted with a little bit of water
- Make ready 400 g tomato juice
- Get 100 g flour
- Prepare 1 vermicelli, handful
- Get 1 bunch of coriander, chopped finely
- Make ready 1 bunch parsley, chopped finely
- Make ready 3 lemons, cut into wedges
- Make ready 3 tablespoons oil
- Make ready 1 tablespoons turmeric
- Make ready 1 saffron threads
- Get 1/2 teaspoon cumin
- Get black pepper to taste
- Make ready salt to taste
It's a chickpea and lentil soup that's made with either beef or lamb. Soups are ideal for fast-breaking during Ramadan. This Moroccan bean soup features lentils and garbanzo beans in an herb-seasoned beef stock. Harira is the famous soup of Morocco that is traditionally served during Ramadan at sunset to break the daylight fast.
Instructions to make Traditional Harira Soup:
- Heat the oil in a deep saucepan and add in the meat, turmeric, saffron, coriander, parsley, onion and celery. Season with salt and stir.
- Add in a cup of water and stir over low heat for 5 to 10 minutes.
- Pour 2 liters of boiled water over the meat mixture and add in the lentils and chickpeas. Simmer covered over low heat for about 50 minutes.
- Then add in the tomato juice, tomato paste and cumin and cook for another 20 minutes.
- Meanwhile, in a bowl mix the flour with half a liter of cold water. Whisk well to prevent the formation of lumps and strain.
- Pour the flour and water mixture over the soup and mix slowly to prevent lumps.
- Finally, add in the vermicelli and stir constantly for about 5 to 10 minutes. By then you should have a thick soup.
- To serve, squeeze the lemon over the harira soup.
This Moroccan bean soup features lentils and garbanzo beans in an herb-seasoned beef stock. 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. Then this Moroccan chickpea and lentil soup (Harira) is just for you. This hearty and easy to make soup is perfect for the cold winter days we are having here in the north.
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