Spicy, spicy, thick harira is a traditional Moroccan soup. From Marrakech to Tangier, there are hundreds of variations on this aromatic dish. There are recipes that are suitable for vegetarians, but most often it is a meat soup cooked with pieces of tender goat or lamb. Try one or the other of the harira to discover all the nuances of one of the most loved by gourmet cuisines.
It is necessary
- Vegetarian harira
- - 2 tablespoons of olive oil;
- - 1 chopped onion head;
- - 3 crushed celery stalks;
- - 2 minced garlic cloves;
- - 1 crushed green serrano pepper;
- - ¼ cup finely chopped parsley;
- - ¼ glass of chopped cilantro greens;
- - 3 meaty tomatoes, diced;
- - 300 grams of canned chopped tomatoes;
- - 2 tablespoons of thick tomato paste;
- - ½ cup canned chickpeas;
- - ½ cup small orange lentils;
- - ½ glass of orzo (fine paste);
- - 4 cups vegetable broth;
- - 4 cups of water;
- - ¼ a glass of flour;
- - 2 chicken eggs (optional).
- - 1 teaspoon each of black pepper, ground cinnamon, ground ginger, cumin and paprika;
- - ½ teaspoon of ground allspice and coriander;
- - a pinch of saffron;
- - salt.
- Harira with lamb
- - 2 tablespoons of olive oil;
- - 1 chopped onion head;
- - 2 crushed celery stalks;
- - 300 grams of lamb or lamb, of which half of the meat on ribs and half of the pulp diced;
- - 1 carrot, diced;
- - 100 grams of canned chickpeas;
- - 100 grams of orange lentils;
- - 3 teaspoons of salt;
- - 1 teaspoon of black pepper;
- - 2 teaspoons of ground ginger;
- - ½ teaspoon of turmeric;
- 1 teaspoon curry powder
- - 1 teaspoon of ground cinnamon;
- - 4 glasses of meat broth;
- - 4 glasses of water;
- - 100 grams of orzo;
- - 7 tablespoons of water;
- - 1 lemon.
Instructions
Step 1
Vegetarian harira
Combine all spices except saffron in a small bowl. In a blender bowl, grind the serrano pepper and half the garlic, parsley and cilantro into a paste.
Step 2
Heat olive oil in a large saucepan, fry the onion until transparent. Add celery and cook for a few more minutes. Add the pepper, garlic and herb paste and cook, stirring occasionally, until you have a single mass. Place the tomato cubes.
Step 3
Pour in broth, water, canned tomatoes, saffron and lentils. Bring to a boil, cover and simmer over low heat for 10-15 minutes until lentils are tender.
Step 4
Thicken the soup with tomato paste, flour, diluted water, add chickpeas and orzo. Stir the soup slowly to combine all the ingredients. When the orzo is done, pour the beaten egg into the harira. If you are a vegan, you do not need to add the egg. Serve the harira seasoned with the remaining herbs and garlic.
Step 5
Harira with lamb
Heat the oil in a large heavy-bottomed saucepan. Fry the meat and onions. Cook until golden brown on the meat. Add carrots, celery, chickpeas and all spices except cinnamon. Pour in a cup of water, stir well, cover, simmer over low heat for 30-40 minutes.
Step 6
Add tomatoes, lentils, and herbs. Cook until lentils and meat are tender. Pour in water and broth, add orzo, season with cinnamon. Dissolve the flour with water and gradually pour into the harira. Cook for another 10 minutes. Serve with lemon halves in soup bowls.
