Entree: Morocco – Sahara & Southern Morocco – حريرة ➤ Ḥarīra (Hearty spiced Moroccan tomato, lentil and chickpea soup with meat and fresh herbs)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 50 min

Total 2 hrs 15 min

Ingredients

- 1 lb (454 g) lamb shoulder, trimmed and cut into 1 in (2.5 cm) cubes
- 1 cup (200 g) dried chickpeas, soaked overnight and drained
- 1/2 cup (100 g) red lentils, rinsed
- 1 large onion, finely chopped, approx. 8 oz (225 g)
- 3 stalks celery, finely chopped, approx. 6 oz (170 g)
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 g) tomato paste
- 14 oz (400 g) crushed tomatoes
- 8 cups (1.9 L) beef or lamb stock (or water plus stock concentrate)
- 1/4 cup (50 g) short-grain rice, rinsed
- 1 cup (packed) fresh cilantro, chopped, approx. 30 g
- 1 cup (packed) fresh parsley, chopped, approx. 30 g
- 1 bay leaf
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) ground cinnamon
- 1 tsp (5 g) ground ginger
- 1 tsp (2 g) ras el hanout or extra 1/2 tsp cumin (optional)
- Salt and freshly ground black pepper to taste
- 3 tbsp (24 g) all-purpose flour
- 2 large eggs, beaten
- 2 tbsp (30 ml) fresh lemon juice, plus wedges to serve

Instructions

1. Heat the olive oil in a large heavy pot over medium-high heat. Add the lamb cubes and brown on all sides, 6–8 minutes. Remove and set aside.
2. In the same pot, add the chopped onion and celery; cook until softened, about 5–7 minutes. Stir in the tomato paste and cook 1–2 minutes.
3. Return the lamb to the pot; add the crushed tomatoes, soaked and drained chickpeas, bay leaf, cumin, coriander, cinnamon, ground ginger, ras el hanout (if using), and stock. Bring to a boil, then reduce heat to a low simmer.
4. Partially cover and simmer gently until the chickpeas and lamb are tender, about 1 to 1 1/2 hours (time depends on chickpea soak and lamb). Skim any foam as needed.
5. Add the red lentils and rinsed rice to the pot and simmer another 20–30 minutes until lentils and rice are soft and the soup has thickened.
6. In a small bowl, whisk the flour into 1 cup (240 ml) cold water until smooth to make a slurry. Gradually stir the slurry into the simmering soup and cook 5 minutes to thicken.
7. Temper the beaten eggs by whisking a ladleful of hot soup into the eggs, then slowly stream the tempered eggs into the pot while stirring to create silky strands (or remove from heat and stir eggs quickly for a thinner finish).
8. Stir in the chopped cilantro and parsley and add lemon juice. Season to taste with salt and black pepper. Remove the bay leaf.
9. Serve hot with additional lemon wedges; traditionally enjoyed with dates or crusty bread alongside.