Harira soup

By: Andy Harris
From: A Month in Marrakesh
Serves: 6
Photographer: David Loftus

This famous soup is traditionally eaten at sundown to break the fast each day during the thirty fasting days of Ramadan when it is commonly served with dates and honey cakes called grioche. There are many versions of this nourishing soup with or without meat and using different pulses such as chickpeas and lentils.

Ingredients

Quantity	Ingredient
2 tablespoons	extra virgin olive oil
2	onions, peeled and finely chopped
	garlic, peeled and finely chopped
	celery, trimmed and finely chopped
2	carrots, peeled and finely chopped
1 tablespoon	flat leaf parsley, finely chopped
500g	leg of lamb, cut into 1cm pieces
1 tablespoon	ground cumin
2 tablespoons	ground turmeric
2 tablespoons	paprika
1 tablespoon	cinnamon
2	fresh bay leaves
1 tablespoon	see method for ingredients
1 liter	vegetable stock
400g	tomatoes, chopped
400g	chickpeas, drained
	sea salt
	freshly ground black pepper

To serve

Quantity	Ingredient
	arab-style flatbreads

Method

Heat olive oil in a large saucepan over medium heat and sauté the onion, garlic, celery, carrots and parsley until softened or for about 5–7 minutes. Add the lamb and brown, stirring, for about 5 minutes.
Next add the cumin, turmeric, paprika, cinnamon, bay leaves and tomato pureé, stir well and cook for 5 minutes. Add stock, bring to the boil then lower the heat and simmer, covered, for 1 hour or until the meat is tender.
Add the tomatoes and chickpeas and cook for a further 30 minutes, adding a little more water if the mixture is too thick. Season generously with salt and pepper then ladle into bowls and serve with bread.

Tags:: Morocco; Moroccan; Marrakesh; Africa; African; North African; Month; A Month in Marrakesh

Harira soup

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