Recipe of the week: Moroccan Harira Soup

Moroccan Harira soup

 

Good evening everyone!

This dish is amazingly well-tasting I must say, and I prefer to make a lot of it so that I can have at least 2-3 bowls during the dinner. Harira soup, was something I had already before I came to Morocco, at a Moroccan restaurant located in Alicante. I fell in love with the rich taste instantly.
If you want to have it vegetarian style, just leave out the beef and marrow bone.
Me, I prefer to have it with the beef.

The harira may take a while to do, but trust me, it's worth it!

Preparation the day before cooking: Put the chickpeas in a bowl of cold water during the night.

Preparations: 10 minutes
Cooking time: 65 minutes
Portions: 6-8 persons (or in my case, it's for 2 persons but I eat a lot!)

Ingredients:

500 gram beef, chopped
1 marrow bone
3 yellow onions
5 stalks celery (with leaves)
1 bunch cilantro
7 tomatoes
1 handful of fresh parsley
3 tablespoons of vegetable oil
Juice of 2 lemons (or more to taste)
150 gram tomato paste
2 cubes chicken bouillon
100 gram yellow lentils
100 gram chickpeas
100 gram vermicelli pasta
5 tablespoons flour , diluted in 2 cups of boiling salted water (prepare 5 minutes before the end of cooking)
0,5 teaspoon ground ginger
Salt
Pepper

How to do:

Put all the ingredients in bowls, chop the onions!

Wash and drain the herbs, and take away the stems. Chop the herbs. Put aside.

Skin the chickpeas and put aside.

Put the tomatoes in a mixer/blender

Wash and drain the lentils and put them aside.

Now it's time to pre-cook the meat. Put the meat, marrow bone and oil in a large saucepan and cook it until it's brown, preferable for 5 minutes.

Now, put the parsley, cilantro, celery, onions, chickpeas, chicken bouillon, tomatoes and spices in the saucepan with the meat. Add 8 dl of water.
Cook it up, then let it cook over medium heat for 50 minutes.

Meanwhile:
Put the vermicelli pasta in another saucepan and cook it for some 3-5 minutes.

Add the lentils, ginger, tomato pasta and 1,5 dl of water in the soup-saucepan. Let it cook for 10 more minutes and add the vermicelli.

Add the lemon juice, salt and pepper and the flour to thicken the soup.
Cook for 5 more minutes.

 

Serve it in preheated bowls, top it with some parsley - enjoy your harira soup!

Serve it with a nice bread and olives!

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