Entree: Western Sahara – Southern Culinary Region – الحريرة ➤ Al-Harira (Hearty spiced tomato, lentil, and lamb stew-soup traditionally served to break the fast during Ramadan)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 1 lb (454 g) lamb shoulder, cut into 1-inch (2.5 cm) cubes
- 1 cup (200 g) dried lentils, rinsed
- 1 cup (200 g) dried chickpeas, soaked overnight and drained
- 14 oz (400 g) crushed tomatoes (canned)
- 1/2 cup (100 g) short-grain rice or fine vermicelli
- 1 medium onion, about 6 oz (170 g), finely chopped
- 1/2 cup (packed) fresh parsley, about 20 g, chopped
- 1/2 cup (packed) fresh cilantro, about 20 g, chopped
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 g) tomato paste
- 1 tsp (2 g) ground cinnamon
- 2 tsp (4 g) ground ginger
- 1 tsp (2 g) ground turmeric
- 2 tsp (4 g) ground cumin
- 1 tsp (5 g) sweet paprika
- 6 cups (1.4 L) beef or lamb stock (or water)
- 2 tsp (12 g) salt, or to taste
- 1 tsp (2 g) freshly ground black pepper
- 1/4 cup (30 g) all-purpose flour mixed with 1 cup (240 ml) cold water to form a slurry
- 2 tbsp (30 ml) lemon juice, plus wedges to serve
- Optional: 2 hard-boiled eggs per person and dates for serving

Instructions

1. In a large heavy pot or Dutch oven, heat olive oil over medium-high heat and brown the lamb pieces in batches; remove and set aside.
2. Add chopped onion to the pot and cook until soft and translucent, about 5–7 minutes; stir in tomato paste, crushed tomatoes, and spices (cinnamon, ginger, turmeric, cumin, paprika) and cook 2–3 minutes to bloom the spices.
3. Return the browned lamb to the pot, add the drained chickpeas, rinsed lentils, and stock (or water); bring to a boil, then reduce to a simmer and cover. Cook 1 to 1 1/2 hours until chickpeas are tender and lamb is nearly falling apart.
4. Stir in rice (or add vermicelli if using) and chopped parsley and cilantro; simmer uncovered 15–20 minutes until rice is cooked and the soup has body.
5. Whisk the flour slurry again (it may settle) and gradually pour it into the simmering soup, stirring constantly to avoid lumps; simmer 5–10 minutes until soup thickens and glazes slightly.
6. Adjust seasoning with salt, pepper, and lemon juice; if desired, beat an egg and drizzle slowly into the hot soup while stirring for extra silkiness.
7. Serve hot with lemon wedges, hard-boiled eggs, and dates at the table.