Harira recipe produces unofficial national soup of Morocco. It is made in every part of the country and served daily during Ramadan to break the fast at sundown.
Omit the flour and you’ll end up with chorba, an equally popular soup.
This is one of the very first recipes I posted on this blog back in October. It’s a soup that I’ve always loved. Chunky, rich, and delicious, it is the quintessential Moroccan soup. I couldn’t wait long to post it.
With millions of people celebrating Ramadan this month and through mid-September, I thought I’d post it again.
Consuming it during this season is customary in Morocco but hey, who needs a reason or a season to make a hearty soup.
Chickpeas, lentils, eggs, celery, tender cubes of beef make up this flavorful soup. Finish it up with a generous squeeze of lemon juice and serve it with mellifluous dates for a most authentic Moroccan meal.
To all who are celebrating, happy fasting! To all who are not, happy feasting!
4 to 6 servings
- 3 large tomatoes, peeled and chopped
- 2 red onions, chopped
- 2 garlic cloves
- ½ cup chopped parsley
- 1/2 cup water
- 1/2 cup butter
- ½ pound beef tenderloin, cubed
- 1 tablespoon ground black pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cayenne pepper
- 1 teaspoon turmeric powder
- 1/2 cup tomato paste
- 2 cups canned garbanzo beans, rinsed and drained
- 1/2 cup lentils, rinsed
- 2 celery sticks
- 3 cups water
- 4 cups beef broth
- 2 eggs, beaten
- 2 tablespoons all-purpose flour
- 1 lemon
Put the tomatoes, onions, garlic, parsley, and 1/2 cup of water in a blender. Blend on high until smooth.
In a large soup pot, melt the butter over medium heat and add the beef. Add the salt, black pepper, cinnamon, ginger, cayenne pepper, and turmeric powder.
Brown the seasoned meat, stirring occasionally, 8 to 10 minutes. Slowly pour the blended vegetables into the pot and cook, stirring occasionally, for 12 to 15 minutes. Stir in the tomato paste and cook for another 2 to 4 minutes.
Add the garbanzo beans, lentils, and celery sticks. Cover with water and beef broth. Simmer covered, 55 to 65 minutes.
Remove the celery sticks and discard. Incorporate the beaten eggs, stirring constantly, 1 to 2 minutes. Serve warm.