Today we're making Moroccan Harira, one of the most popular soups in the whole of the Middle East. This soup contains a combination of Chickpeas, Lentils, Meat and Vegetables that makes it a complete rounded meal. It's spiced with cinnamon and ginger to give it a classic winter spiced flavor. This soup is guaranteed to become one of your favourites.
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00:00 Intro
00:56 Recipe preparation
04:16 Cooking the Harira
07:44 Serving suggestion
08:19 Taste test and Review
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Ingredients:
250g (9oz) Finely diced Lamb or Beef. Substitute with other vegetables if making this vegetarian
200g (7oz) Finely diced tomatoes. I recommend canned
75g (2 3/4 oz) Green Lentils
75g (2 3/4 oz) Dried chickpeas
75g (2 3/4 oz) Vermicelli Noodles (Wheat not rice)
70g (2 1/2 oz) Tomato Paste
25g (3 Tbsp) All Purpose Flour
1 Medium Brown (Spanish) onion
2 Small pieces cinnamon bark or 1/2 Tsp Ground Cinnamon
1/4 Cup Minced Celery leaves
1/4 Cup Minced Parsley
1/4 Cup Minced Coriander
1 Tbsp Butter
2 Tsp Salt
3/4 Tsp Ginger Powder
1/2 Tsp Black Pepper
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Directions:
1. Soak your chickpeas overnight in water until they have at least doubled in size
2. Mince your celery, parsley and coriander finely
3. Dice your onion to a medium dice
4. Dice your meat into very small cubes
5. Wash your lentils
6. Place a pot on the stove over high heat and add the butter
7. Once the butter is melted, add the meat and sear stirring occasionally until a deep brown colour and a browned fond has formed on the base of the pot
8. Turn the heat down to medium and add the onion saute with the meat until it is translucent
9. Add some water to the pot to deglaze the fond
10. Once the pot is mostly cleaned, add the tomatoes, lentils, chickpeas, celery, cinnamon, ginger, black pepper, salt and 1.5 litres or quarts of water
11. Bring the pot to a boil and once it boils reduce the heat to medium and cover the pot. Allow to simmer for 45 minutes.
12. Check the chickpeas, lentils and meat for doneness. When cooked mix in the tomato paste
13. Make a slurry with the flour and 1/2c of water and stir into the pot, allow it to cook for 2 minutes
14. Add the vermicelli as well as parsley and coriander and allow the vermicelli to cook for 10 minutes, stirring regularly to prevent burning
15. Check vermicelli for doneness and then serve the soup with fresh lemon wedges

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