Harira
The rich tomato, lentil and chickpea soup that breaks the fast at sunset.
- 1 h 30
- Medium
- 6 servings servings
Ingredients
- 250 g lamb or beef, cut into small cubes
- 1 onion, grated
- 2 celery stalks with leaves, finely chopped
- 1 bunch coriander, chopped
- 1 bunch flat-leaf parsley, chopped
- 100 g dried chickpeas, soaked overnight (or 1 can, drained)
- 100 g brown or green lentils, rinsed
- 4 ripe tomatoes, grated (or 400 g crushed tomatoes)
- 2 tbsp tomato paste
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 1 tsp black pepper
- ½ tsp ground cinnamon
- 2 tbsp olive oil
- 60 g broken vermicelli
- 3 tbsp flour mixed with 250 ml water
- Salt, lemon wedges and dates to serve
Preparation
In a large pot, cook the meat with the olive oil, onion and spices over medium heat for about 5 minutes.
Add the celery, half of the herbs, the chickpeas, lentils, tomatoes, tomato paste and about 2.5 litres of water. Bring to a boil, then cover and simmer for about 1 hour, until the chickpeas and lentils are tender.
Add the vermicelli and the rest of the herbs, and cook for 5 more minutes.
Slowly pour the flour-and-water mixture into the simmering soup, stirring constantly. Simmer for 10 minutes, still stirring, until the soup becomes thick and silky. Season with salt.
Serve hot with lemon wedges and dates, and chebakia during Ramadan.
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