Quick Moroccan harira (Print Version)
# Ingredients:
→ The Broth
01 -
1 teaspoon of aged butter (smen)
02 -
1 onion, large size
03 -
2 tablespoons of tomato paste
04 -
250g of meat, diced into small pieces
05 -
1 stick of cinnamon
06 -
80g of lentils
07 -
150g of chickpeas, soaked overnight
08 -
5 celery stalks
09 -
A pinch of Ras el Hanout spice mix
10 -
1 teaspoon of turmeric
11 -
1 teaspoon of ginger powder
12 -
A small bunch of cilantro
13 -
3 large tomatoes, peeled and blended (or 500ml tomato puree)
14 -
Salt and pepper to taste
15 -
50g of angel hair pasta
16 -
2 liters of water
→ The Tadinua (Thickener)
17 -
1 tablespoon of tomato concentrate
18 -
180g of all-purpose flour (or 100g for a lighter version)
19 -
360ml of water (or use just 200ml if you prefer lighter soup)
→ Topping
20 -
1 fresh lemon
# Instructions:
01 -
In a blender, toss in chopped onion, celery leaves (set the stalks aside for later), and cilantro. Add a splash of water and blend until smooth.
02 -
In a pressure cooker, brown the diced meat with smen or oil. Pour in the blended mix, add the chickpeas, lentils, celery stalks, and cinnamon stick.
03 -
Cut the peeled tomatoes into chunks, toss them into the blender with some water, and puree into a smooth sauce.
04 -
Pour the tomato sauce, tomato paste, turmeric, and ginger into the cooker. Add about 2 liters of water, seal it, and let it cook for 30–45 minutes after it starts whistling.
05 -
While the soup cooks, prepare the thickening mixture by blending the flour, water, and tomato paste until all the lumps are gone.
06 -
Once the soup is done, gradually stir in the thickener on low heat. Toss in the pasta after it starts boiling again, then stir in the chopped herbs. Let it cook for another 5–10 minutes, stirring now and then.
07 -
Dish up steaming bowls of harira, add a squeeze of lemon juice, and serve with fresh crusty bread.
# Notes:
01 -
You can tweak the soup's thickness by adding or reducing the thickener.
02 -
This quicker version of harira is perfect for Ramadan and just as delicious year-round.
03 -
No pressure cooker? Use a regular pot but double the cooking time.