Entree: Morocco – Casablanca & Atlantic Coast – حريرة ➤ Harira (Hearty spiced tomato, lentil, and chickpea soup-stew traditionally served to break the fast)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 1 lb (454 g) boneless lamb shoulder, cut into 1/2-inch pieces
- 1 cup (200 g) dried chickpeas, soaked overnight and drained
- 1/2 cup (100 g) red lentils, rinsed
- 1/3 cup (65 g) short-grain rice or broken vermicelli
- 2 tbsp (30 ml) olive oil
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 3 stalks celery, chopped (about 90 g)
- 14 oz (400 g) crushed tomatoes (canned)
- 2 tbsp (30 g) tomato paste
- 1 tbsp (15 g) fresh ginger, grated
- 2 tsp (4 g) ground turmeric
- 1 tsp (2 g) ground cinnamon
- 1 tsp (2 g) sweet paprika
- Pinch of saffron threads soaked in 2 tbsp (30 ml) warm water (optional)
- 6 cups (1.4 L) beef or chicken broth
- 1 bay leaf
- 1/2 cup (60 g) chopped fresh cilantro
- 1/2 cup (30 g) chopped fresh parsley
- 3 tbsp (24 g) all-purpose flour mixed with 1 cup (240 ml) water to form a smooth slurry
- 1 large egg (approx. 50 g), beaten
- 1 tbsp (15 ml) lemon juice, plus lemon wedges to serve
- Salt and freshly ground black pepper to taste

Instructions

1. In a large heavy pot, heat olive oil over medium-high heat. Add lamb pieces and brown on all sides, about 6–8 minutes. Remove and set aside.
2. In the same pot add chopped onion and celery; sauté until softened and translucent, about 5 minutes. Add grated ginger and cook 1 minute more.
3. Stir in turmeric, cinnamon, paprika and tomato paste; cook 1–2 minutes to bloom the spices. Add crushed tomatoes and saffron with its soaking liquid, scraping up any browned bits.
4. Return browned lamb to the pot. Add soaked chickpeas, bay leaf, and broth. Bring to a boil, then reduce heat to low and simmer, covered, until chickpeas are nearly tender, about 45–60 minutes (longer if chickpeas were not pre-soaked).
5. Add red lentils and rice (or broken vermicelli) and simmer another 20–30 minutes until lentils are soft and rice is cooked. Stir occasionally to prevent sticking.
6. Whisk the flour into 1 cup (240 ml) cold water to a smooth slurry, then gradually stir the slurry into the simmering soup. Cook 5–10 minutes to allow the soup to thicken and the raw flour taste to cook out.
7. Temper the beaten egg by whisking a ladleful of hot soup into the egg, then slowly stir the tempered egg into the pot to give a silky finish. Stir in chopped cilantro and parsley and simmer 2–3 minutes.
8. Stir in lemon juice and adjust salt and pepper to taste. Remove bay leaf.
9. Ladle Harira into bowls and serve hot with lemon wedges and, if desired, dates or crusty bread.