Entree: Western Sahara – Northern Culinary Region – حريرة ➤ Harīra (Hearty spiced tomato, lentil, and chickpea soup with tender lamb and fresh herbs)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr 45 min

Total 1 hr 45 min

Ingredients

- 2 tbsp (30 ml) olive oil
- 1 lb (454 g) lamb shoulder, trimmed and cut into 1/2-inch pieces
- 1 medium onion, finely chopped, about 6 oz (170 g)
- 2 stalks celery, finely chopped, about 3 oz (85 g)
- 3 cloves garlic, minced
- 2 cups (480 ml) canned crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 1 cup (200 g) dried chickpeas, soaked overnight and drained
- 1/2 cup (100 g) brown or red lentils, rinsed
- 1/3 cup (60 g) short-grain rice, rinsed
- 8 cups (1.9 L) beef or lamb stock or water
- 1 cinnamon stick
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground turmeric
- 1/2 tsp (1 g) ground ginger
- 1/2 tsp (1.5 g) black pepper
- 1 1/2 tsp (8 g) salt, adjust to taste
- 1/2 cup (20 g) fresh cilantro, chopped
- 1/2 cup (20 g) fresh parsley, chopped
- 3 tbsp (24 g) all-purpose flour
- 1 cup (240 ml) water (for flour slurry)
- 1 large egg, lightly beaten
- Lemon wedges for serving

Instructions

1. Heat olive oil in a large soup pot over medium-high heat. Add lamb pieces and brown on all sides, about 6–8 minutes. Remove and set aside.
2. Add chopped onion and celery to the pot and sauté until softened, about 5 minutes. Add garlic and cook 1 minute more.
3. Stir in crushed tomatoes and tomato paste, then return the lamb to the pot. Add soaked chickpeas, lentils, cinnamon stick, cumin, turmeric, ginger, pepper, and stock or water. Bring to a boil.
4. Reduce heat and simmer gently, covered, until chickpeas and lamb are tender, about 1 to 1 1/2 hours. Skim any foam or excess fat occasionally.
5. Add the rinsed rice and simmer uncovered until rice is cooked, about 15 minutes. Remove the cinnamon stick.
6. Whisk the flour into 1 cup (240 ml) water until smooth. Slowly ladle 1 cup of hot soup into the slurry, whisking constantly to temper. Pour the tempered slurry back into the pot, stirring continuously to thicken the soup slightly.
7. Temper the beaten egg by whisking a small ladle of hot soup into the egg, then slowly stream the tempered egg back into the pot while stirring to create a silkier texture. Heat through 1–2 minutes; do not boil vigorously.
8. Stir in chopped cilantro and parsley, adjust salt and pepper to taste. Serve hot with lemon wedges.