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Harira Algérienne
A hearty and flavorful Moroccan and Algerian soup, traditionally eaten to break the fast during Ramadan. It's a rich blend of tomatoes, lentils, chickpeas, and often meat, seasoned with aromatic spices.
🧂 Ingrédients
- 300 g Lamb or beef(cut into small cubes)
- 1 large Onion(finely chopped)
- 400 g Tomatoes(canned crushed or fresh, pureed)
- 200 g Chickpeas(cooked or canned, drained and rinsed)
- 100 g Lentils(brown or green, rinsed)
- 2 stalks Celery stalks(finely chopped)
- 0.5 bunch Coriander(fresh, chopped)
- 0.5 bunch Parsley(fresh, chopped)
- 3 tbsp Olive oil
- 1 tsp Turmeric
- 1 tsp Ginger(grated)
- 0.5 tsp Cinnamon
- 1 tsp Paprika
- to taste Salt
- to taste Black pepper
- 2 liters Water or broth
- 2 tbsp Flour(mixed with a little water to form a slurry)
- for serving Lemon wedges
👨🍳 Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add the cubed meat and brown on all sides.
💡 Conseils de pro: Ensure meat is well-seared for flavor. - 2
Add the chopped onion to the pot and sauté until softened, about 5-7 minutes.
- 3
Stir in the crushed tomatoes, chopped celery, rinsed lentils, and spices (turmeric, ginger, cinnamon, paprika, salt, and pepper). Cook for 5 minutes, stirring occasionally.
- 4
Pour in the water or broth, bring to a boil, then reduce heat, cover, and simmer for at least 1 hour, or until the meat is tender and lentils are cooked.
- 5
Add the chickpeas and half of the chopped fresh coriander and parsley to the pot. Simmer for another 15 minutes.
- 6
Gradually whisk in the flour slurry to thicken the soup. Cook for another 5-10 minutes, stirring constantly, until the soup has reached your desired consistency.
💡 Conseils de pro: Add slurry slowly to avoid lumps. - 7
Stir in the remaining fresh coriander and parsley. Adjust seasoning if needed.
💡 Conseils de pro: Fresh herbs at the end add brightness. - 8
Serve hot, garnished with lemon wedges.
💡 Conseils de pro: A squeeze of lemon juice enhances the flavors.
💡 Conseils de pro
- ✓For a vegetarian version, omit the meat and use vegetable broth.
- ✓Soaking dried chickpeas overnight and cooking them before adding can improve texture.
- ✓Harira often tastes even better the next day as flavors meld.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a small amount of vermicelli or rice in the last 15 minutes of cooking for added texture.
- Some recipes include a small amount of dried mint for a different aromatic note.