Harira
⏳ Time
1 hour 30 minutes
🥕 Ingredients
15
🍽️ Servings
6
Description
A key Moroccan soup, a combination of heartiness and lightness: the former thanks to lamb and legumes, and the latter thanks to tomatoes and lemon.
Ingredients
- Boneless Lamb Leg - 17.6 oz
- Black Beluga Lentils - 3.5 oz
- Chickpea - 7.1 oz
- Tomatoes - 14.1 oz
- Onion - 2 heads
- Lemon - 1 piece
- Celery salt - 3 stalks
- Olive Oil - 0 fl oz
- Chicken Broth - 3 qt
- Ground Cinnamon - 1 tablespoon
- Saffron - a pinch
- Parsley - 0.4 oz
- Cilantro - 0.7 oz
- Salt - to taste
- White Pepper (whole) - to taste
Step by Step guide
Step 1
Trim the fat from the lamb and cut it into small cubes. In a deep skillet, heat olive oil and sauté the meat until browned.
Step 2
Add the finely chopped onion and celery to the saucepan and sauté them together with the meat for three to four minutes. Then, add the pieces of tomato, the zest of a whole lemon, and cinnamon, and cook for another five minutes.
Step 3
Pour the contents of the saucepan with chicken broth, add the saffron and lentils, reduce the heat to the lowest setting, and simmer the soup for about an hour.
Step 4
Five minutes before the harira is done, season it with salt, add the canned chickpeas along with all the lemon juice.
Step 5
Garnish the soup with chopped herbs and ladle it into bowls.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.