Moroccan Harira

✔️ Lactose-free

Harira is more than just soup, it's tradition, warmth and comfort in a bowl! This Moroccan harira is rich, comforting and full of love. The perfect soup to break your fast during Ramadan, served with dates and fresh bread.

Ingredients

Chickpeas

• 100 g chickpeas - soaked

Meat & soup

• 150 g lamb meat

• Splash of olive oil

• Handful of finely chopped onion

• 2 tsp black pepper

• 1 tbsp salt

• 2 tsp turmeric

• 2 tsp ginger

• 1.5 l boiling water

• Fresh coriander - amount to taste

• Fresh parsley - amount to taste

• 2 stock cubes

Flour mixture

• 300 ml water

• 4 tbsp flour

• 75 g tomato paste

Extra

• handful of grated onion

• 0,5 grated tomato

• Handful of vermicelli

Instructions

1. Soak the chickpeas in water. After soaking, cook them for 15 minutes in a pan with water. This helps them cook faster in the soup.

2. Heat olive oil in a large pot and cook the lamb with the chopped onion for 10 minutes.

3. Add the spices, stir well and cover the pot. Let it cook for another 10 minutes.

4. In a seperate bowl, mix the flour, tomato paste and water until smooth.

5. Add the coriander, parsley and stock cubes to the soup.

6. Pour in the flour mixture and add the grated onion and tomato. Stir well. Cover the pot and let the soup simmer for 10-15 minutes. Stir occasionally to prevent sticking.

7. When the soup is almost ready, add the vermicelli and cook until tender.

Tip: add a squeeze of fresh lemon juice in the bowl just before serving for extra flavor.