Classic Harira Recipe - Moroccan Tomato, Lentil and Chickpea Soup
"This zesty harira recipe was taught to me by my mother-in-law, who was renowned among family and friends for her superb cooking. It yields a delicious, hearty soup which can be served as a light supper. It is particularly popular in Ramadan, when it is served to break the fast. The recipe below will serve 6 to 8 people, and follows the pressure cooker method. To adapt cooking times for traditional simmering in a stockpot, read the Tips at the bottom of the page...."
INGREDIENTS
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½ lb. uncooked meat (lamb, beef or chicken), chopped into 1/2” pieces
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several soup bones (optional)
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3 tablespoons vegetable oil
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1 bunch cilantro (coriander), finely chopped to yield about 1/4 cup
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1 bunch parsley, finely chopped to yield about 1/4 cup
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1 or 2 celery stalks with leaves, finely chopped
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1 large onion, grated
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1 handful of dry chick peas, soaked and then peeled
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1 tablespoon smen (optional)
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1 teaspoon ground cinnamon
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1 tablespoon ground ginger
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1 1/2 teaspoons pepper
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1 tablespoon kosher salt
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1/2 teaspoon turmeric or ¼ teaspoon yellow colorant
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6 large tomatoes (about 2 lb. or 1 kg), peeled, seeded and pureed
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2 to 3 tbsp dry lentils, picked over and washed
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3 tablespoons tomato paste, mixed evenly into 1 or 2 cups of water
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2 to 3 tablespoons uncooked rice OR uncooked broken vermicelli
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1 cup flour
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