Embark on a culinary journey to Morocco with our Harira recipe, a traditional and heartwarming soup that captures the essence of North African cuisine. Bursting with aromatic spices, legumes, and tender meat, Harira is a comforting delight, especially enjoyed during Ramadan.

Ingredients:

1 lb Lamb or Beef (0.45 kg), cubed

1 cup Red Lentils (0.22 kg), rinsed

1 cup Chickpeas (0.22 kg), cooked

1 cup Tomatoes, diced

1/2 cup Onion, finely chopped

1/2 cup Celery, chopped

1/2 cup Fresh Cilantro, chopped

1/2 cup Fresh Parsley, chopped

1/4 cup Rice, washed

3 tbsp Flour

3 tbsp Olive Oil

3 Garlic Cloves, minced

2 tsp Ground Cumin

2 tsp Ground Coriander

1 tsp Ground Ginger

1 tsp Turmeric

1 tsp Paprika

1/2 tsp Cinnamon

1/2 tsp Cayenne Pepper

Salt and Pepper to taste

Lemon wedges for serving

Instructions:

Sear the Meat:

In a large pot, heat olive oil and brown the meat cubes. Add onions and garlic, sauté until fragrant.

Add Spices and Flour:

Stir in cumin, coriander, ginger, turmeric, paprika, cinnamon, cayenne pepper, salt, and pepper. Add flour and mix well.

Combine Vegetables and Legumes:

Add tomatoes, celery, lentils, chickpeas, rice, cilantro, and parsley to the pot. Pour in enough water to cover the ingredients.

Simmer to Perfection:

Bring the soup to a boil, then reduce heat and simmer for 1-2 hours until the meat is tender and flavors meld together.

Adjust Consistency and Seasoning:

If needed, adjust the soup's thickness by adding more water. Taste and adjust seasoning accordingly.

Serve with a Squeeze of Lemon:

Ladle the hot Harira into bowls, and serve with a wedge of lemon on the side.

Serving:

Harira is traditionally served with dates and crusty bread, making it a wholesome and satisfying meal. It's perfect for breaking the fast during Ramadan or enjoying any time of the year.

Harira is more than just soup it's a bowl of Moroccan heritage and tradition that warms both the body and the soul.