MOROCCAN HARIRA SOUP
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
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.
HARIRA SOUP
Harira, a savory Moroccan soup made with dried legumes - lentil, chickpeas, fava beans - is traditionally cooked with lamb or lamb broth, but this version is vegetarian. Though it is typically eaten to break the fast during Ramadan, it is served throughout the rest of the year as well. The soup tastes best the following day, when flavors have melded, but may thicken when refrigerated. Thin with water or broth when reheating, and adjust the salt.
Provided by David Tanis
Categories soups and stews, appetizer
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 19
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.
Nutrition Facts : @context http, Calories 302, UnsaturatedFat 4 grams, Carbohydrate 51 grams, Fat 5 grams, Fiber 8 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 353 milligrams, Sugar 6 grams, TransFat 0 grams
HARIRA
This is the soup that Moroccans traditionally use to break the fast every night of Ramadan. Season with salt, pepper, mint leaves and cinnamon to taste.
Provided by Becky
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 2h45m
Yield 6
Number Of Ingredients 18
Steps:
- Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, butter, celery, onion, and cilantro into a large soup pot over a low heat. Stir frequently for 5 minutes. Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes.
- Pour tomato juice, 7 cups water, and the lentils into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours.
- About 10 minutes before serving turn the heat to medium-high, place chickpeas and noodles into the soup, let cook about 10 minutes (until noodles are al dente). Stir in lemon and eggs, let eggs cook 1 minute.
Nutrition Facts : Calories 467.4 calories, Carbohydrate 50 g, Cholesterol 116.4 mg, Fat 16.7 g, Fiber 13.3 g, Protein 29.4 g, SaturatedFat 5.8 g, Sodium 593.8 mg, Sugar 6.5 g
MOROCCAN HARIRA
This is a healthy vegetarian version of the classic Moroccan soup with plenty of cumin, turmeric and cinnamon, each offering different health benefits, plus it's low in fat and calories too
Provided by Good Food team
Time 55m
Number Of Ingredients 15
Steps:
- Heat the oil in a large non-stick sauté pan over a medium heat and fry the onions and garlic until starting to soften. Tip in the spices and chilli, stir briefly, then pour in the passata and stock. Add the lentils, carrots, sweet potato and celery, and bring to the boil.
- Cover the pan and leave to simmer for 30 mins, then cook uncovered for a further 5-10 mins until the vegetables and lentils are tender. Stir in the chopped coriander and serve in bowls with lemon wedges for squeezing over, and the reserved coriander sprinkled over.
Nutrition Facts : Calories 335 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 21 grams sugar, Fiber 13 grams fiber, Protein 16 grams protein, Sodium 0.2 milligram of sodium
MOROCCAN LAMB, CHICKPEA, AND LENTIL SOUP (HARIRA)
This Moroccan lamb, chickpea, and lentil soup, also known as harira, is hearty, filling, and delicious.
Provided by Karen Kerr
Categories Soup, stew
Yield 6 servings
Number Of Ingredients 21
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.
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.
Nutrition Facts : Calories 264 kcal, Carbohydrate 28 g, Cholesterol 27 mg, Fiber 4 g, Protein 13 g, SaturatedFat 3 g, Sodium 527 mg, Sugar 6 g, Fat 12 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
HARIRA (SPICED MOROCCAN VEGETABLE SOUP WITH CHICKPEAS, CILANTRO, AND LEMON)
A Muslim staple to break the daily fast of Ramadan, this soup has crossed over to the Moroccan Jewish tradition of breaking the fast of Yom Kippur.
Provided by Joan Nathan
Categories Rosh Hashanah/Yom Kippur Soup/Stew Dinner Kosher Vegetarian Chickpea Lentil Parsley Cilantro Carrot Tomato
Yield 8-10 servings
Number Of Ingredients 18
Steps:
- Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes. Add the turmeric, cumin, harissa or chile flakes, 1 teaspoon of salt, 1 cup each of the parsley and cilantro, tomatoes, and the stock or water and bring to a boil. If using the soaked chickpeas, drain them and add to the pot. Simmer uncovered for 25 minutes, then add the lentils, another teaspoon of salt and a teaspoon of pepper and continue simmering until the chickpeas and lentils are cooked, about 20 minutes more. If using canned chickpeas omit the first 25 minutes of simmering and add with the lentils.
- Whisk the flour, egg, and lemon juice into 2 cups (470 ml) of water. Stir into the soup. Simmer the soup about 5 minutes more and serve, sprinkled with the remaining cilantro and parsley. And don't forget to have some extra harissa in a plate on the side.
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