Harira
Comments: A Moroccan lamb vegetable soup.
To vary, use chicken instead of lamb, simply use a meat or chicken stock, or skip meat and poultry in favor of a vegetarian soup.
Servings: 6 to 8
IngredientsPreparation
  • 1 cup [250 mL] chickpeas
  • 1/2 teaspoon [2.5 mL] saffron threads
  • 2 tablespoons [30 mL] olive oil
  • 1 large onion, finely chopped
  • 1 pound [454 g] lean lamb, cut into 3/4-inch [2-cm] dices
  • 1 cup [250 mL] chopped celery
  • 1 tablespoon [15 mL] finely minced garlic
  • 1/4 teaspoon [1 mL] ground ginger
  • 2 cups [500 mL] pureed canned tomatoes
  • 1/2 teaspoon [2.5 mL] ground turmeric
  • 1/2 teaspoon [2.5 mL] ground cinnamon
  • 1 teaspoon [5 mL] ground cumin
  • 1 teaspoon [5 mL] salt, or to taste
  • 1/2 teaspoon [2.5 mL] ground black pepper
  • 10 cups [2.5 L] water or stock
  • 2 tablespoons [30 mL] freshly squeezed lemon juice
  • 1/2 cup [125 mL] lentils, well-rinsed and drained
  • 1/2 cup [125 mL] fine noodles or vermicelli
  • 2 eggs, slightly beaten
  • 1/2 cup [125 mL] freshly chopped coriander
  • Warm pita breads
  • Leave chickpeas to soak overnight, completely covered with cold water.
  • On the next day, leave saffon threads to soak in a bowl of warm water.
  • Meanwhile, heat olive oil into a large casserole.
  • Stirring, lightly brown chopped onion on all sides; remove onion from casserole and reserve.
  • Brown lamb dices for approximately 10 minutes, until lightly browned on all sides; remove from casserole and reserve.
  • Add reserved chopped onion, chopped celery, minced garlic and ground ginger.
  • Heat stirring for 3 minutes, without coloring.
  • Stir in tomato puree, then ground turmeric, cinnamon, cumin, salt and ground black pepper.
  • Stir in saffon threads along with soaking water.
  • Pour in water or stock and fresh lemon juice.
  • Drain chickpeas before adding to the soup, along with drained lentils and reserved golden lamb dices.
  • Bring to a boil and leave to simmer for approximately 90 minutes, until lamb dices are tender, adding noodles for the last 10 minutes.
  • Stir in beaten eggs just before serving, garnished with freshly chopped coriander, along with warm pita breads.