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Moroccan Harira
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Moroccan Harira

1 h 15 minServes 6Nutri-Score B€€
from @jujumaoo63 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • lamb shoulder (cut into small cubes)Meat500 g
  • oil (for frying)Pantry30 ml
  • onion (large, chopped)Produce1 piece
  • garlic (cloves, chopped)Produce8 pieces
  • tomato pastePantry45 ml
  • ground gingerSpices4 g
  • ground turmericSpices6 g
  • cinnamon (ground)Spices2 g
  • ground cuminSpices2 g
  • chickpeas (cooked or soaked)Pantry130 g
  • brown lentilsPantry140 g
  • beef broth (as needed)Pantry1.5 litres
  • crushed tomatoesPantry400 g
  • celery (stalk with leaves, finely chopped and cubed)Produce1 piece
  • cilantro (bunch, chopped)Produce1 piece
  • parsley (bunch, chopped)Produce1 piece
  • flour (mixed with water into a slurry)Pantry30 g
  • salt (to taste)Spices5 g
  • black pepper (to taste)Spices2 g
  • vermicelli (broken)Grains50 g
  • lemon (cut into wedges, for serving)Produce1 piece

per serving

Nutrition

292kcal

Carbs
29 g
Proteins
18 g
Fat
12 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Stovetop

step by step

Method

  1. Sear the lamb

    • Heat the oil in a pot.
    • Add the lamb and sear until browned.
    • Remove the lamb and set aside.
    Step 1

  2. Build the base

    • Stir in the onion and garlic, then add the lamb back.
    • Add the tomato paste and stir until well combined.
    • Add the celery with its leaves along with the ginger, turmeric, cinnamon and cumin.
    Step 2

  3. Simmer the soup

    • Add the lentils, chickpeas, crushed tomatoes and beef broth until the pot is full.
    • Let cook until the lentils are soft.
    Step 3

  4. Add herbs and vermicelli

    • Add the cilantro, parsley and broken vermicelli.
    • Season with salt and pepper and cook.
    Step 4

  5. Thicken the soup

    • Add the flour slurry and stir to thicken the soup.
    Step 5

  6. Serve

    • Serve with a squeeze of lemon.
    Step 6
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