Moroccan Harira soup, Flicker
In many restaurants, at least popular ones, in Morocco they would have a huge pot near the door, and children would come in with a bowl, in the evening, and get a scoop of Harira for the family, at a dollar or so per scoop. It is also traditionally eaten at night, during the fasting month of Ramadhan.
We were fortunate to have aunty Baitul make some for us, and my wife developed this recipe.
Harira (Moroccan Ramadhan soup)
1 liter stock (water can be used) 200g onions chopped
200g red lentils (soaked in cold water) 250g tinned chickpeas
30g butter (the Moroccans used rancid 2 large fresh tomatoes chopped
butter for this) 1 tsp ground saffron
2 tbs chopped parsley 2 tbs chopped coriander
2 tbs finely slices celery 1 heaped tsp cornflour mixed with
1tsp salt/pepper 10ml of water
1tsp cinnamon 1 tsp grated ginger
1tsp chopped garlic
50g rice (optional) 20g vermicelli (optional)
500g stewing lamb
– heat the butter in a large sauce pan (cast iron is preferable)
– add the lamb and allow to brown
– when the meat is sealed, add onions and celery and mix well, leave to cook until onions look translucent
– stir in the garlic, cinnamon and ginger
– when mixture is fragrant add the stock, reduce fire when boiling
– leave to cook until meat is nearly done
– add drained lentils and chickpeas and leave to cook until lentils are soft
– add tomatoes, parsley and some of the coriander (keeping a little back for serving)
– when tomatoes are dissolved in the mixture (maybe some more stock/
water should be added at this stage) season to taste
– add cornflower dissolved in water, and stir
– rice or vermicelli can be added at this stage
– serve when rice or vermicelli is cooked.
– Sprinkle with coriander leaves and serve with lemon wedges
