Harira Lamb Soup With Chick Peas And Lentils Recipes

HARIRA SOUP

Steps:

• Put olive oil in a large heavy-bottomed soup pot over medium-high heat. Add onion and cook, stirring, until softened and lightly colored, 8 to 10 minutes. Stir in garlic, ginger, pepper, turmeric, cumin, cayenne, saffron and cinnamon. Cook for about 2 minutes more.
• Add tomato, celery leaves and cilantro and bring to a brisk simmer. Cook, stirring, about 5 minutes, until mixture thickens somewhat, then add 1 teaspoon salt, the brown lentils, red lentils and dried favas. Add 8 cups water. Bring to a boil, then reduce to a gentle simmer, covered with the lid ajar.
• Let soup simmer for 30 minutes, then taste broth and adjust salt. Cook for 1 hour more at a gentle simmer, until the legumes are soft and creamy. It may be necessary to add more liquid from time to time to keep soup from being too porridge-like. It should be on the thick side, but with a pourable consistency. (With every addition of water, taste and adjust for salt.)
• Just before serving, add pasta and let cook for 2 to 3 minutes. Ladle soup into small bowls and pass lemon wedges for squeezing.

MOROCCAN LAMB, CHICKPEA, AND LENTIL SOUP (HARIRA)

Steps:

• In a large (6+ quart) sauce pan, heat the olive oil. Add the onions, clery, and carrots, and cook until the onions soften and begin to turn golden.
• Add the garlic and cumin seeds and add the lamb. Cook until the lamb is broken up and lightly browned.
• Add the turmeric, paprika, cinnamon, sugar, bay leaves, and tomato paste.
• Add the stock and bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook for 30 minutes.
• Add the tomatoes, chickpeas, and lentils. Cover, and cook for an additional 20 minutes.
• Remove the cover, and cook until the mixture is "stew-like," about 10 minutes more.
• Stir in the cilantro and parsley and season with salt and pepper to taste.
• Serve with lemon wedges and additional parsley and cilantro.

BEST HARIRA (MOROCCAN CHICKPEA & LENTIL SOUP)

Steps:

• Heat the oil in a pot over medium high heat and brown the beef. Transfer the beef to a plate and set aside. (Leave the browned bits in the pot, those are going to give our harira tremendous flavor.)
• Add the onions and cook until soft and translucent and they turn golden, 6-8 minutes. Add the celery, garlic and ginger and cook for another two minutes. Add the tomatoes, tomato paste, spices preserved lemon and harissa (if using) and let the mixture simmer for a couple of minutes.
• Return the beef to the pot with the chickpeas and lentils. Add the broth, bring to a boil, cover and simmer over low heat for one hour. Add the rice, cover and continue to simmer for another 30 minutes.
• Stir in the olives, cilantro and parsley and simmer for another 5 minutes. Add salt and pepper to taste and more harissa if you prefer it spicier.
• Garnish with some chopped fresh cilantro and celery leaves. If you like, serve the harira with lemon wedges to squirt in some lemon juice. Harira is traditionally served with a side serving of dried dates.

HARIRA (BEEF AND CHICKPEA SOUP)

Steps:

• Brown beef in butter in a large, heavy saucepan. Add carrots, celery, onion, cinnamon, saffron or tumeric and cook until tender.
• Add broth and barley, cover and simmer over low heat 1 1/4 hours.
• Add chickpeas, tomatoes,parsley, oregano and lemon juice; cook 15 minutes or longer, stirring occasionally.

HARIRA – LAMB SOUP WITH CHICK-PEAS AND LENTILS

Steps:

• • In a large heavy bottomed saucepan brown lamb in butter & olive oil over moderate heat, stirring, for 1-2 minutes. • Add celery, onions, tomatoes, parsley, cilantro, ginger, cinnamon, turmeric & saffron and cook over moderate heat, stirring for 3 minutes. • Add water, chick peas & lentils and bring to boil over moderate heat. Simmer, partially covered for 1 hour or until the chick-peas & lentils are tender. • Season with salt & pepper. • In a small bowl beat eggs with lemon juice. Add to the simmering soup in a stream, whisking constantly & remove the pan from the heat. The eggs will separate & form strands. • Ladle soup into bowls & garnish with thin slices of lemon & a pinch of cinnamon.

SLOW COOKER HARIRA RECIPE

Steps:

• Choose the saute function and heat a little oil in the bottom of the slow cooker. When hot, add the diced onion, carrot and celery. Stir fry for 5 minutes until softened.
• Add the crushed garlic and ginger. Saute for a minute.
• Add the lamb. Brown the lamb on all sides.
• Add the spices. Stir to coat the lamb in the spices
• Add the harissa, tomato puree, tinned tomatoes, chickpeas, lentils and stock.
• Stir well and then select the low slow cook function and cook for 7-8 hours
• Serve with fresh coriander (cilantro) and a squeeze of lemon.
• Use a large saucepan and follow instructions 1-5 but on the hob. Transfer everything to the slow cooker and cook on low for 7-8 hours.
• Follow instructions 1-5.
• Lower to a simmer and cook slowly for 2½ hours. Check every so often that the pan is not getting too dry and add extra stock if necessary.
• Serve with fresh coriander (cilantro) and a squeeze of lemon.

CLASSIC MOROCCAN HARIRA: TOMATO, LENTIL, AND CHICKPEA SOUP

Steps:

• Gather the ingredients.
• Heat up the cooking oil in a 6-quart or larger pressure cooker. Add the meat.
• Cook for a few minutes, stirring to brown all sides.
• Add the pureed tomatoes, kosher salt, turmeric, parsley, cilantro, celery, pepper, cinnamon, ginger, onion, chickpeas, and smen (if using). Stir and add 3 cups of the water.
• Cover tightly and heat over high heat until pressure is achieved. Reduce the heat to medium and cook for 20 to 30 minutes. Remove from the heat and release the pressure.
• Add the lentils, tomato paste mixture, and the remaining 8 cups (2 quarts) of water. If at any point there's an oily surface forming on top of the soup, simply skim it off and discard. This can happen because of the meat's fat, if left on.
• Have the rice or vermicelli at hand, if using, but don't add yet.
• Cover the pot and heat the soup over high heat until pressure is achieved. Reduce the heat to medium and continue cooking. If adding rice, cook the soup on pressure for 30 minutes. Release the pressure and add the rice. Cover and cook with pressure for an additional 15 minutes. Taste for seasoning and add salt and pepper if desired. If using vermicelli, cook the soup on pressure for 45 minutes. Release the pressure, and add the vermicelli. Simmer the soup, uncovered, for 5 to 10 minutes or until the vermicelli is plump and cooked. Taste for seasoning and add salt and pepper if desired.
• While the soup is cooking, make a soup thickener by mixing together the flour and water.
• Mix well, but if the mixture is not smooth, pass it through a sieve to remove lumps.
• Bring the soup to a full simmer. Slowly, and in a thin stream, pour in 1/4 of the flour mixture. Stir constantly and keep the soup simmering so the flour doesn't stick to the bottom or cooks up in lumps.
• Add another 1/4 of the flour thickener. You will notice the soup beginning to thicken when you've used approximately half the flour mixture. The thickness of harira is up to you.
• Simmer the thickened soup, stirring occasionally, for 5 to 10 minutes to cook off the taste of the flour. Remove the soup from the heat, serve, and garnish with some chopped parsley. Enjoy.

HARIRA (CHICKPEA, LAMB AND CORIANDER SOUP)

Steps:

• Heat the oil in a large heavy-bottomed saucepan or stockpot. Add the onion and garlic and cook for 5 minutes, or until softened.
• Add the meat in batches, and cook over high heat until the meat is browned on all sides. Return all the meat to the pan.
• Add the spices and bay leaf to the pan and cook until fragrant. Add the tomato paste and cook for about 2 minutes, stirring constantly.
• Add the stock to the pan, stir well and bring to a boil.
• Add the chickpeas, tomato and chopped coriander to the pan. Stir, then bring to a boil. Reduce heat and simmer for 2 hours, or until the meat is tender. Stir occasionally. Season to taste with salt and pepper.
• Serve garnished with coriander leaves and small black olives.