Moroccan Harira Ramadans Soup
From moroccanlady 17 years ago
- 120 minutes to make
- Serves 8
Quite possibly the best soup in the world. (according to non Moroccan Muslims who choose to break the fast with this soup or even nonMuslims who just enjoy the original taste of harira) By custom the dish to break the fast in Morocco during Ramadan, this thick, rich version is a meal in itself any other time for any body. Read more Serve hot to 8 people. If they really like the tang of lemon, serve traditional little bowls of freshly squeezed lemon juice with demitasse spoons on the side. This thick, peppery soup is a symbol of the Moroccan way of fasting. Almost every Moroccan, every evening, every Ramadan, breaks the fast with fresh milk and dates, followed by a bowl of harira, often eaten with a special wooden spoon called a mgurfa. See less
Ingredients
- * 1 lb. lamb, cut into small cubes shopping list
- * 1 teaspoon turmeric shopping list
- * 1 teaspoon pepper shopping list
- * 1 teaspoon cinnamon shopping list
- * 1/4 teaspoon ginger shopping list
- * 2 Tablespoons butter shopping list
- * 3/4 cup chopped celery and leaves shopping list
- * 2 onions, chopped shopping list
- * 1/2 cup parsley and cilantro, chopped shopping list
- * 1 2-lb. can of tomatoes, chopped shopping list
- * salt shopping list
- * 3/4 cup lentils shopping list
- * 1 cup chickpeas (canned are fine) shopping list
- * 1/4 cup fine soup noodles shopping list
- * 2 eggs, beaten with the juice of 1/2 lemon shopping list
How to make it
- Put the lamb(or beef if lamb is unavailable), spices, butter, celery, onion, and parsley/cilantro in a large soup pot and stir over a low heat for 5 minutes. Add the tomato pieces, and continue cooking for 10-15 minutes. Salt lightly.
- Add the juice from the tomatoes, 7 cups of water, and the lentils. Bring to a boil, then reduce heat, partially cover, and simmer for 2 hours.
- When ready to serve, add the chickpeas and noodles and cook for 5 minutes. Then, with the soup at a steady simmer, stir the lemony eggs into the stock with a long wooden spoon. Continue stirring slowly, to create long egg strands and to thicken the soup. Season to taste. ladle into bowls and dust with cinnamon(optional). squeeze in some lemon.
- serve with some dates (Medjool dates are recommended)
- (you can use beef, if lamb is expensive or unavailable, just make sure the beef or lamb cubes are tender enough before serving)
this is the wooden spoon (Mughruf)
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The Rating
Reviewed by 4 people-
wow what a soup that looks so good thank you ......
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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I love this soup. Five forks from me.
diamondgirl
in loved it
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Possibly the best soup in the world!
Aye
in loved it
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