Culinary World Trip – Harira
Ingredients
1 onion (grated)
4.5 oz beef or lamb meat cut into small cubes
1 tsp salt (to be adjusted during cooking)
1/2 tsp black pepper
1/2 tsp ground ginger
1/2 tsp turmeric
A pinch of saffron (optional)
1 cinnamon stick
1 pound ripe tomatoes
1 tbsp tomato paste
1 small bunch of cilantro – very finely chopped
1 small bunch of parsley – very finely chopped
1/2 celery stick
1/4 cup all-purpose flour
1 of canned chickpeas (or 1 cup of dry chickpeas soaked in water overnight)
1/2 cup of lentils (soaked in water for 1 hour)
8 cups of water
1 tbsp vegetable oil
1 large egg, hard boiled (for serving)
Instructions
Step 1
Heat the vegetable oil in the pan then fry the meat and the onion together with the salt, pepper, ginger and turmeric. Then add the lentils and chickpeas, cinnamon stick, tomato paste and water and cook the mixture for 30 minutes.
Step 2
Peel and slice the tomatoes, then use a blender to blend the tomatoes with the celery. Add the tomato-celery sauce to the soup and mix well. Then add the fresh cilantro and parsley and cook for another 10 minutes. Add saffron if desired.
Step 3
Mix the flour with water until the flour is perfectly dissolved. Then, little by little, add the mixture to the soup while stirring continuously to thicken the soup to your preferred texture.
Serve with a side of hard-boiled eggs and enjoy!
