Description
Moroccan harira delivers a soul-warming culinary journey through North African flavors, blending tender spiced lamb and hearty lentils in a rich, aromatic broth. Delicious comfort awaits you in this traditional soup that brings Morocco’s warmth and hospitality to your dining table.
Ingredients
Scale
Meat:
- 500 grams (1.1 pounds) lamb shoulder, trimmed and cut into small cubes
Spices and Herbs:
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh coriander
Base and Liquid Ingredients:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 cup red lentils, rinsed
- 1/2 cup canned chickpeas, drained and rinsed
- 1/2 cup small pasta (like orzo or broken vermicelli)
- 1 liter (4.2 cups) beef or vegetable broth
- 2 cups water
- 400 milliliters (13.5 fluid ounces) tomato passata
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
- Sear lamb pieces in a preheated pot with olive oil over medium-high heat until golden brown, approximately 5 minutes, creating a rich caramelized exterior.
- Incorporate diced onions and sauté until translucent, then introduce minced garlic and aromatic spices, stirring vigorously to release their intense fragrance.
- Pour in broth, water, and tomato passata, then add lentils and chickpeas, creating a robust and hearty base for the soup.
- Bring the mixture to a rolling boil, then reduce heat to low, cover the pot, and allow the stew to simmer gently for 40-45 minutes until lamb becomes incredibly tender and flavors meld.
- Introduce small pasta into the simmering liquid, cooking for an additional 10-12 minutes until pasta reaches perfect al dente consistency.
- Remove from heat and fold in freshly chopped parsley and coriander, infusing the dish with bright, herbaceous notes.
- Taste and fine-tune seasoning with salt and freshly ground black pepper to enhance the complex flavor profile.
- Ladle the steaming harira into serving bowls and accompany with zesty lemon wedges, allowing diners to squeeze fresh citrus over their portion for a vibrant finish.
Notes
- Tenderize lamb by marinating in yogurt and spices for 2-3 hours before cooking to enhance flavor and softness.
- Swap lamb with chicken or tofu for a lighter protein option that works perfectly with the Moroccan spice blend.
- Use gluten-free small pasta or quinoa to make the recipe suitable for gluten-sensitive diners without compromising the hearty texture.
- Enhance nutritional value by adding extra vegetables like diced carrots or zucchini during the simmering process for more depth and vitamins.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dinner, Lunch, Appetizer
- Method: Simmering
- Cuisine: Moroccan
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 6g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg