Harira is a traditional Moroccan soup, often enjoyed during Ramadan to break the fast. It’s a hearty, flavorful dish made with tomatoes, lentils, chickpeas, and a blend of aromatic spices. Here’s a step-by-step recipe for preparing this delightful dish:
Ingredients:
- 1 cup dried red lentils
- 1 cup cooked chickpeas
- 1 large onion, finely chopped
- 2-3 cloves of garlic, minced
- 2 tomatoes, peeled and diced
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- 1/2 cup chopped celery
- 1/4 cup vermicelli or broken spaghetti
- 1/4 cup olive oil
- 1 tablespoon butter or ghee
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground paprika
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Pinch of saffron threads (optional)
- 1 liter (4 cups) vegetable or chicken broth
- 1 liter (4 cups) water
- Juice of 1/2 lemon
- Salt, to taste
Instructions:
Rinse the red lentils under cold water until the water runs clear. Soak the lentils in water for about 30 minutes, then drain and set aside.
In a large pot, heat the olive oil and butter/ghee over medium heat. Add the chopped onions and sauté until they become soft and translucent.
Add the minced garlic, ground ginger, turmeric, cinnamon, paprika, black pepper, cumin, and coriander to the pot. Stir well and cook for a couple of minutes until the spices release their aroma.
Add the chopped tomatoes, celery, chopped cilantro, and chopped parsley to the pot. Cook for another 5 minutes, allowing the vegetables to soften.
Pour in the vegetable or chicken broth along with the water. Bring the soup to a boil and then reduce the heat to low. Let it simmer for about 15 minutes.
Add the soaked lentils and cooked chickpeas to the soup. Continue simmering for an additional 30 minutes, or until the lentils are tender and cooked.
While the soup is simmering, prepare the vermicelli or broken spaghetti according to the package instructions. Cook until al dente, then drain and set aside.
If using saffron, crush the saffron threads with a pinch of sugar in a mortar and pestle. Add a tablespoon of hot water to the crushed saffron and let it steep for a few minutes. Then, add the saffron water to the soup for added flavor and a beautiful golden hue.
Once the lentils are fully cooked, add the cooked vermicelli or spaghetti to the pot. Stir well to combine all the ingredients.
Season the Harira with salt according to your taste preferences. Squeeze the lemon juice into the soup and stir.
Allow the Harira to simmer for an additional 5 minutes to let all the flavors meld together.
Serve the Harira hot, garnished with additional chopped cilantro and a sprinkle of ground cinnamon on top.
Harira is often served with dates and a few traditional Moroccan pastries like chebakia. Enjoy this comforting and nourishing soup with your loved ones, and savor the flavors of Moroccan cuisine.
