ULTIMATE Moroccan Harira
User Reviews
5.0
321 reviews
Excellent
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Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Total Time
2 hrs
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Servings
6 servings
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Calories
449 kcal
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Course
Main Course
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Cuisine
Moroccan, North African
ULTIMATE Moroccan Harira
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The national soup of Morocco, this "ultimate" version of harira takes this traditional comforting soup to new levels of flavor that will absolutely "wow" your taste buds!
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Ingredients
- 3 tablespoons oil
- 1 pound beef or lamb , cut into 1/2 inch cubes
- 1 large yellow onion , diced
- 2 ribs celery , diced
- 2 cloves garlic , minced
- 2 teaspoons minced ginger
- 28 ounce can diced tomatoes
- 1/4 cup tomato paste
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 1/2 teaspoons ground turmeric
- 2 teaspoons sweet paprika
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon minced preserved lemon
- 2 teaspoons harissa (for some added flavor and heat)
- Homemade Harissa , click link for recipe (highly recommended!)
- 8 cups beef or lamb broth
- 3/4 cup dried chickpeas soaked overnight then rinsed and drained (or one 15 ounce can, drained)
- 3/4 cup dried French Le Puy lentils (they hold their shape and texture better than regular brown lentils)
- 1/4 cup long grain rice (another traditional alternative is broken up vermicelli pasta)
- 1/3 cup sliced green olives , drained and sliced
- 1/3 cup sliced black olives , drained and sliced
- 1/3 cup chopped fresh cilantro
- 1/3 cup chopped fresh parsley
- lemon wedges for serving
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Instructions
- Heat the oil in a pot over medium high heat and brown the beef. Transfer the beef to a plate and set aside. (Leave the browned bits in the pot, those are going to give our harira tremendous flavor.)
- Add the onions and cook until soft and translucent and they turn golden, 6-8 minutes. Add the celery, garlic and ginger and cook for another two minutes. Add the tomatoes, tomato paste, spices preserved lemon and harissa (if using) and let the mixture simmer for a couple of minutes.Return the beef to the pot with the chickpeas and lentils. Add the broth, bring to a boil, cover and simmer over low heat for one hour. Add the rice, cover and continue to simmer for another 30 minutes.Stir in the olives, cilantro and parsley and simmer for another 5 minutes. Add salt and pepper to taste and more harissa if you prefer it spicier.
- Garnish with some chopped fresh cilantro and celery leaves. If you like, serve the harira with lemon wedges to squirt in some lemon juice. Harira is traditionally served with a side serving of dried dates.
Notes
- This soup tastes even better the next day as the flavors have had time to deepen. Note though that the lentils and rice will absorb more of the liquid so you will have to add some broth to thin it out.Alternatively, if you plan to make this dish ahead, you follow the directions to simmer the soup for an hour and then the next day you can add the rice and simmer it for the remaining 30 minutes.
Nutrition Information
Show Details
Calories
449kcal
(22%)
Carbohydrates
47g
(16%)
Protein
32g
(64%)
Fat
26g
(40%)
Saturated Fat
6g
(30%)
Cholesterol
53mg
(18%)
Sodium
1304mg
(54%)
Potassium
1793mg
(51%)
Fiber
15g
(60%)
Sugar
9g
(18%)
Vitamin A
1320IU
(26%)
Vitamin C
23.8mg
(26%)
Calcium
130mg
(13%)
Iron
7.7mg
(43%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 449 kcal
% Daily Value*
| Calories | 449kcal | 22% |
| Carbohydrates | 47g | 16% |
| Protein | 32g | 64% |
| Fat | 26g | 40% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 53mg | 18% |
| Sodium | 1304mg | 54% |
| Potassium | 1793mg | 38% |
| Fiber | 15g | 60% |
| Sugar | 9g | 18% |
| Vitamin A | 1320IU | 26% |
| Vitamin C | 23.8mg | 26% |
| Calcium | 130mg | 13% |
| Iron | 7.7mg | 43% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
321 reviews
Excellent
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