Harira, the ramadan soup
Usually eaten during Ramadan, this moroccan soup is a full meal by itself : vegetables, meat, legumes, and carbs. Everything is there to make for a day of fasting! Garnished with spices and herbs that represent the North African cuisine, this soup is a real treat.
Ingredients
8
Preparation
Preparation30 min
Cook time1 h 10 m
In a pot, heat the olive oil. Put the chopped onion and the diced meat in it, and sauté.
Add the lentils, the finely chopped celery, the diced tomatoes, and cover with water. Add the chick peas, the stock cube, the concentrated tomato paste, and the spices, as you like them.
Finely ground the herbs, and add them in the soup. Bring to a boil and leave to simmer for 1 hour at medium heat.
Mix the flour with some water, and pour this "sauce" in the soup. Add the noodles and mix. Leave for 10 minutes to cook.
Serve with some freh coriander and a few drops of lemon juice. There you are, your Harira is ready!
Observations
The herbs : to have the special taste of this soup, use only fresh herbs.
The noodles : you can replace them with rice, or not add them at all.
The flour mix : this soup being eaten during Ramadan, it must be nourishing, that is why we add flour. But you are not forced to put it in.
Cookware
burner
Questions
Photos of members who cooked this recipe
Comments
Rate this recipe:
anonymous,
20/05/2021
I made it for school and everyone hated me and it from now on
i cooked this recipe
