Harira
Ready In - 2 Hours 15 MinAverage Reviews
Description
Level
Easy
Yield
6 person
Prep Time
45 minutes
Cooking Time
1 hour 30 minutes
Total Time
2 hour 15 minutes
Ingredients
1. Lamb, beef, or chicken, diced - 8 oz or 1 cup
2. Vegetable or olive oil - 3 tablespoon
3. Several soup bones - optional
4. Tomatoes - 6 large
5. Chickpeas, dry, soaked and peeled - 1 handful
6. Green or brown lentils, dry - 2 handfuls
7. Onion, grated - 1 large
8. Celery, chopped - 1 stalk with leaves
9. Parsley, finely chopped - 1 small bunch
10. Cilantro, finely chopped - 1 small bunch
11. Salt - 1 tablespoon
12. Ginger - 1 tablespoon
13. Black pepper - 1 ½ teaspoon
14. Ground cinnamon - 1 teaspoon
15. Turmeric - ½ teaspoon
16. Tomato paste - 3 tablespoon (Tomato paste must be combined with 1 or 2 cups of water)
17. Uncooked rice or broken vermicelli - 3 tablespoon
18. Flour - 1 cup (Combine 1 cup of flour with 2 cups of water)
19. Lemon wedges and cilantro - for garnishing
2. Vegetable or olive oil - 3 tablespoon
3. Several soup bones - optional
4. Tomatoes - 6 large
5. Chickpeas, dry, soaked and peeled - 1 handful
6. Green or brown lentils, dry - 2 handfuls
7. Onion, grated - 1 large
8. Celery, chopped - 1 stalk with leaves
9. Parsley, finely chopped - 1 small bunch
10. Cilantro, finely chopped - 1 small bunch
11. Salt - 1 tablespoon
12. Ginger - 1 tablespoon
13. Black pepper - 1 ½ teaspoon
14. Ground cinnamon - 1 teaspoon
15. Turmeric - ½ teaspoon
16. Tomato paste - 3 tablespoon (Tomato paste must be combined with 1 or 2 cups of water)
17. Uncooked rice or broken vermicelli - 3 tablespoon
18. Flour - 1 cup (Combine 1 cup of flour with 2 cups of water)
19. Lemon wedges and cilantro - for garnishing
Nutrition Facts
CALORIES: 330 kcal
CARBOHYDRATE: 42 g
PROTEIN: 16 g
FAT: 11 g
CHOLESTEROL: 29 mg
SODIUM: 1304 mg
CARBOHYDRATE: 42 g
PROTEIN: 16 g
FAT: 11 g
CHOLESTEROL: 29 mg
SODIUM: 1304 mg
Directions
1. To make this delicious soup called Harira, you have to do some preparations beforehand. Soak the chickpeas one night before, and the next day drain and peel them. Freeze the soaked chickpeas until they are needed.
2. Remove any stones and debris from the lentils and set them aside.
3. Puree the tomatoes by cutting them into quarters and process them in a food processor until you obtain a smooth consistency. Freeze the pureed tomatoes until they are needed.
4. Grate the onions and freeze them with pureed tomatoes until needed.
5. Wash the celery and finely chop it. Set the chopped celery aside. Also, discard large pieces of stems from parsley and cilantro. Before chopping, wash the parsley and cilantro thoroughly. Freeze the chopped herbs together until needed.
STEPS TO MAKE THE HARIRA SOUP:
1. In a large stockpot, cook the meat in either vegetable or olive oil over medium heat. Now, add the soup bones, peeled chickpeas, pureed tomatoes, grated onion, spices, and three cups of water. Cover the pan, and bring this mixture to boil. Let it cook on medium heat for 25 minutes, or simmer for about 50 to 60 minutes.
2. Now, add the brown or green lentils, tomato paste mixture, chopped herbs, and 8.5 cups of water. Cover the pot again, and bring it to boil.
3. In the next step, if you’re planning to add rice, then let the soup cook for 30 minutes or let it simmer for 60 minutes. Now, add the rice and continue to cook for another 15 minutes or simmer for about 30 minutes.
OR
4. If you’re planning to add broken vermicelli, cook the soup for 45 minutes or simmer for 90 minutes before stirring in the broken vermicelli. Until the vermicelli is tender, continue simmering this mixture.
5. Taste the soup and adjust seasonings accordingly. Add flour and water mixture to make the consistency of the soup thick. Ensure that the soup is well blended by stirring the mixture constantly.
6. Further simmer the soup for 5 to 10 minutes, stirring occasionally, and skim off the foam that forms on the surface.
7. Remove this tasty soup from the heat source. Pour this soup in a soup bowl and serve.
2. Remove any stones and debris from the lentils and set them aside.
3. Puree the tomatoes by cutting them into quarters and process them in a food processor until you obtain a smooth consistency. Freeze the pureed tomatoes until they are needed.
4. Grate the onions and freeze them with pureed tomatoes until needed.
5. Wash the celery and finely chop it. Set the chopped celery aside. Also, discard large pieces of stems from parsley and cilantro. Before chopping, wash the parsley and cilantro thoroughly. Freeze the chopped herbs together until needed.
STEPS TO MAKE THE HARIRA SOUP:
1. In a large stockpot, cook the meat in either vegetable or olive oil over medium heat. Now, add the soup bones, peeled chickpeas, pureed tomatoes, grated onion, spices, and three cups of water. Cover the pan, and bring this mixture to boil. Let it cook on medium heat for 25 minutes, or simmer for about 50 to 60 minutes.
2. Now, add the brown or green lentils, tomato paste mixture, chopped herbs, and 8.5 cups of water. Cover the pot again, and bring it to boil.
3. In the next step, if you’re planning to add rice, then let the soup cook for 30 minutes or let it simmer for 60 minutes. Now, add the rice and continue to cook for another 15 minutes or simmer for about 30 minutes.
OR
4. If you’re planning to add broken vermicelli, cook the soup for 45 minutes or simmer for 90 minutes before stirring in the broken vermicelli. Until the vermicelli is tender, continue simmering this mixture.
5. Taste the soup and adjust seasonings accordingly. Add flour and water mixture to make the consistency of the soup thick. Ensure that the soup is well blended by stirring the mixture constantly.
6. Further simmer the soup for 5 to 10 minutes, stirring occasionally, and skim off the foam that forms on the surface.
7. Remove this tasty soup from the heat source. Pour this soup in a soup bowl and serve.
