Photo courtesy; Moroccanfood.com/ Christine Benlafquih
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Harira is a traditional Tomato and Lentil based soup. Harira is traditionally served alongside dates and lemon pieces. This soup is rich and flavourful and has become a staple soup in my home. I have made a few slight changes which is why I call it Moroccan Harira soup with a canadian twist. I have perfected it to my liking and most importanly it has been approved by my little picky eaters. This soup is usually made with lentils and chickpeas however my little ones prefer it without, I have also noticed that my soup stays fresh longer in the fridge without the chickpeas in it. Here is my recipe.
Ingredients
-5 Large tomatoes (peeled)
-1 large onion
- 2 celery sticks
- 1 tbsp ginger powder
- 2 tbsp sea salt
- Pepper (optional , as I do not add any)
- 1/2 tsp cinnamon
- 1 tsp tumeric
- 1 tsp ghee or smen
- 1 beef cube
- 3 tbsp tomato paste diluted in 1 cup of water
- 4 tbsp of lentils (optional)
- 1 cup of flour diluted in 2 cups of water
- 1 large handful of parsley
- 1 large handful of coriander
- total of 9 cups of water
-3 tbsp of veg oil
-A little sugar to ease the acidity (optional)
- A handful of soup noodles
INSTRUCTIONS
- Before you start prepare 3 tbsp of tomato paste in 1 cup of water- whisk and in another bowl prepare 1 cup of flour in 2 cups of water. Whisk this mixture every once in a while during cooking time.
Step one: In a large pot add 3 tbsp of veg oil, chop the onion and celery, set heat on medium. Add a dash of salt. Stir and cook for about 3 to 4 mins or until the onion and celery get soft. When done set aside to cool. In another pot boil the tomatoes in water for a few minutes. This will bring out the flavour of the tomatoes and the skin will easily fall off. When the tomatoes are done drain and let cool before taking the skin off and cutting.
I use a mixer or food processor, Add the cooled onion and celery, add the skinned and cut tomatoes. (Please note that I also seed my tomatoes to cut the acidity of my soup, for those who prefer not to seed you may add a little sugar during the cooking process instead) Add the parsley and coriander- washed but no need to chop just add whole. Mix everything well. Add to the same pot that you fried the onion in. Add 3 cups of water to your blender to get all the residue into your soup, swish around and add this water to the pot with your mix. The soup will be a greenish color in the beginning this is normal. At this point you want to add all your spices, as well as the ghee. Keep the heat on medium. Cover and let cook for 50 mins.
Step 2: After 50 mins add the tomato paste mixture and the lentils (optional). Add the beef cube as well. Add six and a half cups of water. Cover once again and bring to a boil. Then add the flour mixture- a little at a time and stir well. When you have added all the flour mixture continue to stir and add your noodles at this time. Stir continuously for atleast 15 mins to fully incorporate the flour into your soup. After this remove the pot from the heat and serve immediately and store the leftovers in the fridge for up to 5 days.
If you should visit Morocco one day, this soup is served in every restaurant and every home. However depending on who is making it, the soup will almost always taste differently. This is the case for most of the recipes including the very popular COUSCOUS. That is the beauty of Morocco the diversity and richness of flavours and dishes is unlike any other. Stay tuned for my next recipe, Moroccan Couscous with ofcourse a canadian twist.
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