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Harira Moroccan soup Recipe

Harira Moroccan soup Ingredients:

Harira Moroccan soup Recipe
Harira Moroccan soup Recipe
  • 1 lb. lamb, cut into small cubes
  • 1 teaspoon tumeric
  • 1 teaspoon pepper
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 2 Tablespoons butter
  • 3/4 cup chopped celery and leaves
  • 2 onions, chopped
  • 1/2 cup parsley and cilantro, chopped
  • 1 2-lb. can of tomatoes, chopped
  • salt
  • 3/4 cup lentils
  • 1 cup chickpeas (canned are fine)
  • 1/4 cup fine soup noodles
  • 2 eggs, beaten with the juice of 1/2 lemon

How to make Harira Moroccan soup:

  • Put the lamb, 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.

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