Moroccan Harira

Last Updated on October 20, 2024

Thick soup made of stewed chickpeas, lamb, tomatoes, shallots … lentils and spices.

Ingredients:

Size for 4 people: 400 g of lamb 200 g of sterilised peeled tomatoes 150 g chickpeas 100 g lentils

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100 g soup noodles 4 tbsp chopped tarragon 2 tablespoons butter 2 tablespoons chopped parsley leaves 1 tsp of turmeric 0.5 tsp of cinnamon 4 pcs shallots (white onion) 1 pcs onions 0.5 l water ground pepper salt citron, cinnamon and tarragon for garnish

Procedure:

1. Rinse the chickpeas with water and let them soak in cold water overnight
2. Peel and finely chop the onion
3. Clean the leg of lamb and cut into small cubes
4. In a large pot, heat the butter and sauté the meat cubes together with the turmeric, cinnamon, onion, tarragon and parsley
5. After about 5 minutes of sautéing, add the tomatoes and simmer for 15 minutes
6. Add the lentils rinsed under cold water to the pot with the meat and drained chickpeas
7. Pour in half a litre of water, add salt and pepper and bring to the boil, cook for 1 hour
8. Finally, add the soup noodles and let the whole mixture bubble until the noodles are cooked
10. Season with salt and pepper as needed and serve garnished with a slice of lemon, a piece of cinnamon and chopped tarragon.