A traditional, hearty, nourishing Moroccan soup. Harira is a delicious, nourishing soup to break the fast during Ramadan or any time of year.
- 1 Tbs cooking oil.
- 1 lb of meat, cut into small, bite-sized pieces (chicken, beef or lamb)
- 1 onion, finely diced
- 1 cup celery, finely chopped
- 3 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp ground ginger or 2 tbs fresh ginger
- 1 Tbs turmeric
- 1 cinnamon stick
- 1 tsp cumin
- 1 1/2 tsp paprika
- 4 cups of broth of your choice
- 1/2 cup cilantro, chopped plus a little more for garnish
- 1/2 cup flat leaf parsley, chopped plus a little more for garnish.
- 3/4 cup of lentils, soaked in 2 cups of water for 1 hour
- 15 oz can of chickpeas, undrained
- 28 oz can of peeled tomatoes, chopped (may substitute diced tomatoes and 3 Tbs tomato paste)
- 2 large eggs, beaten
- lemon wedges
Cilantro, parsley, juice from a fresh lemon
- In a large dutch oven or soup pot, heat oil over medium-high heat and sear meat for 2-5 minutes until browned. Set aside in a medium bowl.
- Reduce heat to medium and add onion and celery until soft and translucent, about 5-10 minutes, stirring frequently. Scrape any bits from the bottom of the pan.
- Add garlic and spices (next 7 ingredients through paprika), stirring constantly for one minute.
- Add broth.
- Add next 4 ingredients and add the meat back into the pot, cook to a low simmer, adjust heat as necessary, for 1 hour.
- Add the canned, peeled tomatoes with the juice, stir.
- Simmer 30 minutes more.
- While stirring the soup, add the beaten egg slowly to create silky, small ribbons.
- Take out the cinnamon stick.
- Garnish and serve.
- This is a very adaptable soup, feel free to add more spice, or protein or even less of it.
- Pork is never used in Harira, a traditional soup used to break fast during Ramadan.
- This soup can easily be vegetarian or vegan by substituting Fava beans for the meat and omitting the eggs for a vegan version.
- Add more broth as necessary.
- Serving Size: 1.5 cups
- Calories: 379
- Sugar: 9 g
- Sodium: 1026 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 11 g
- Protein: 24 g
- Cholesterol: 84 mg