Vered's Israeli Cooking

Moroccan Harirra Soup

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This soup from the Moroccan cuisine is very hearty, including lamb, brown rice, chickpeas that make a full meal in one bowl.

Harirra soup

Recipe by Vered GuttmanCourse: Soups, MainCuisine: MoroccanDifficulty: Easy
Servings

6

servings
Prep time

20

minutes
Cooking time

2

hours 

30

minutes

INGREDIENTS

  • 1¼ lb. lamb shoulder, bone in

  • 2 tablespoons olive oil

  • 4 tablespoons tomato paste

  • Small bunch cilantro, chopped

  • Small bunch parsley, chopped

  • 1 chopped red onion

  • 1 stalk celery, chopped

  • 6 peeled garlic cloves

  • 1 bay leaf

  • 28 oz. canned peeled tomatoes

  • ½ cup chickpeas, soaked in water overnight

  • ¼ cup lentils

  • ¼ cup brown rice

  • 1 teaspoon cinnamon

  • ½ teaspoon turmeric

  • ¼ teaspoon cardamom

  • ¼ teaspoon coriander

  • Kosher salt to taste

DIRECTIONS

  • Remove fat from lamb, cut into into ½ inch cubes, keep the bones separately. Put oil in a large soup pot over medium-high heat and brown lamb and bones for 2 minutes. Add tomato paste and cook for another 30 seconds, then add herbs, onion, celery and garlic and sauté for 2 minutes. Add bay leaf, tomatoes, chickpeas and 7 cups of room temperature water, bring to boil, lower heat to low, cover the pot and cook for 2 hours.
  • Add lentils, rice and spices and cook for another 45 minutes, or until rice is fully cooked. Add salt to taste.
  • Serve hot. The soup keeps in the fridge up to 4 days.
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