Djemma El Fna Harira Soup Recipes

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MOROCCAN HARIRA SOUP



Moroccan Harira Soup image

This thick soup is a wonderful comfort food. It's easy to make, delicious and healthy! I know the spices sound strange, but the end result is an excellent savory soup. Good enough for company!

Provided by Wish I Could Cook

Categories     Lentil

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 15

1/2 cup lentils
1 tablespoon olive oil
1 large onion, chopped (2 cups)
1/2 cup chopped fresh parsley
1/2 cup chopped cilantro
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1 (15 ounce) can diced tomatoes, drained, liquid reserved
2 cups vegetable broth
1 (15 ounce) can chickpeas, rinsed and drained (or garbanzo beans)
1/2 cup orzo pasta
2 tablespoons flour
1/4 cup chopped cilantro
2 tablespoons lemon juice
1 tablespoon tomato paste (or ketchup)

Steps:

  • Cook lentils in pot of boiling salted water for 2 minutes. Drain.
  • Heat oil in large pot over medium heat. Add onion, parsley, cilantro, ginger, and cinnamon. Saute 5 minutes or until onion is soft.
  • Stir in tomatoes and saute 5 minutes more.
  • Stir in broth, chickpeas, lentils, reserved tomato liquid, and 3 cups water.
  • Season with salt and pepper and bring to a boil.
  • Reduce heat to medium-low and simmer 45 minutes or until lentils are tender, stirring occassionally.
  • In separate bowl, whisk flour with 1 cup water.
  • Whisk in cilantro, lemon juice and tomato paste.
  • Add mixture to soup.
  • Add orzo to soup.
  • Cook for 5 minutes or until orzo is soft.

DJEMMA EL FNA HARIRA SOUP



Djemma El Fna Harira Soup image

I just came back from Marrakesh and had to recreate the Harira I had in the Djemma El Fna market. I read about 20 recipes and used what I thought was the best of all of them, then used my tastebud memories for the rest. This is an extremely flexible recipe, and should be adjusted to suit your tastes. Don't be daunted, it is exceptionally easy! Harira is the soup that is traditionally used to break the fast each day during Ramadan. Note: the spice mix "ras el hanout" is a special blend of 15 - 35 spices created by each spice merchant to his own tastes. It is available to buy through various websites, or you might search the various ingredients and try making your own (I brought some home).

Provided by AngiC

Categories     Lentil

Time 30m

Yield 4 serving(s)

Number Of Ingredients 20

1 onion, chopped
5 stalks celery, sliced
3 -4 garlic cloves, minced
2 -4 tablespoons olive oil
1 teaspoon ras el hanout spice mix
1 teaspoon cumin
2 teaspoons turmeric
1 teaspoon sweet paprika
1 pinch saffron
1 pinch cinnamon
1 pinch ginger powder
1 -2 tablespoon salt, to taste
1 (15 ounce) can crushed tomatoes
1 cup lentils
8 -10 cups water or 8 -10 cups broth
1 (15 ounce) can chickpeas
2/3 cup vermicelli or 2/3 cup angel hair pasta, broken into small pieces
1/2 cup fresh parsley, minced
1/2 cup fresh cilantro, minced
fresh lemon juice, from one lemon

Steps:

  • Saute onions, celery, and garlic in olive oil on medium heat until soft.
  • Add all spices (except salt) and saute another few minutes.
  • Add lentils and saute another few minutes.
  • Add liquid and tomatoes.
  • When lentils are tender, add salt, can of chickpeas, and minced herbs (you can reserve some of the herbs to top the bowls when serving if you like).
  • Adjust seasonings to taste.
  • Add pasta and cook until done.
  • Add lemon juice and serve.

Nutrition Facts : Calories 310.9, Fat 8.9, SaturatedFat 1.2, Sodium 2266.1, Carbohydrate 48.4, Fiber 12.7, Sugar 3.2, Protein 12.8

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