Harira
428kcal28.8g protein13g fat49.9g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains gluten
Restrictions
ContainsglutenIt is in an ingredient you cannot leave out.
Diets
No porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 400 g | lamb (small cubes) |
| 2 cup | cooked chickpeas |
| 150 g | lentils |
| 800 g | tomatoes |
| 1 unit | onion |
| ½ cup | cilantro |
| ½ cup | parsley |
| 2 tsp | ginger |
| ½ tsp | cinnamon |
| 3 tbsp | flour |
| 2 l | water |
Steps
- sear10 minlamb lightly browned, onion softCook the lamb and onion with ginger and cinnamon until the meat loses its raw exterior and the onion softens. Heavy browning is not required; harira's dominant body comes from tomato, legumes and herbs rather than roasted meat fond.
- simmer50 minlentils tender and lamb nearly tenderAdd tomatoes, lentils, half the herbs and water and simmer gently until the lentils soften and the lamb is nearly tender. Stir periodically because lentils settle and can catch as the soup gains body.
- simmer15 minchickpeas hot and flavors integratedAdd the cooked chickpeas and continue simmering until the meat is tender. Keep enough liquid for a soup consistency; the flour finish will thicken it further.
- mix5 minsmooth silky brothWhisk the flour with cool water into a lump-free slurry, then stream it gradually into the simmering soup while stirring. Stop when the broth lightly coats a spoon; excessive flour turns harira pasty as it cools.
- top2 minfresh herbs aromaticStir in the remaining cilantro and parsley near the end and adjust salt. Serve hot, traditionally with lemon available to brighten the tomato-legume richness at the table.