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Easy Moroccan Harira Soup Recipe

Course Soup
Cuisine Moroccan
Author Pint Size Gourmets

Ingredients

  • 1 cup Green Lentils
  • 1 cup Chickpeas Boiled
  • 1 cup Lamb cubes Chopped
  • 1 bunch Parsley
  • 1 bunch Cilantro
  • 1 large Onion chopped
  • 4-5 large Tomatoes chopped
  • 2 Tbsp Harissa paste
  • 1/2 cup Olive Oil
  • 2 tsp Salt
  • 1 tsp Powdered Ginger
  • 1 tsp Black Pepper
  • 1 tsp Turmeric
  • 1 Tbsp Ghee Clarified Butter
  • 3 Tbsp Tomato Paste
  • 1 cup Flour
  • 2 cups water

Instructions

PREPARATION

  1.  Process the bunches of parsley and cilantro using a food processor. Be sure to remove thick stems, and pick the leaves. Cube the lamb. Soak the chickpeas, and wash the green lentils before adding them to the cooker.

  2. Roughly chop the onions before adding them to the food processor to finely chop them. Then de-seed the tomatoes, roughly chop, and add them to the food processor to blend.

MAKING SOUP + STOCK

  1. Add the processed greens, onions, chopped lamb, harissa paste and pureed tomatoes to the pan that already contains the green lentils and chickpeas.

  2. Add in the 1/2 cup olive oil.
  3. Add the powdered ginger, salt, pepper, turmeric. Then, add the ghee to the cooker. Give everything a good stir, so it all mixes together.
  4. Next, add in water till it fills the cooker. Bring to a boil, cover and cook for about an hour under pressure.
  5. After an hour, release the pressure, add in the rice and cook for another 15-20 minutes, making sure the rice is cooked and chickpeas are soft (if use dried chickpeas).

MAKE THE TEDOUIRA

  1. While the soup is simmering away, you're going to have time to make tedouira. Tedouira is a traditional Moroccan soup thickener that uses flour, and water as the soup's thickening agent. Mix together 1 cup of flour with 2 cups of water. Add in 3 Tbsp of tomato paste. Whisk occasionally while waiting to add to the soup.
  2. You're going to add the flour thickener slowly, in a stream while you stir the soup. It'll start thickening once half the mixture is used up. Thicken it to your desired consistency…we like it creamy and use a considerable amount of the flour-water mixture.
  3. Let the thickened soup simmer for a few minutes, stirring occasionally. Taste to see if the seasoning is suitable, if not add more salt/pepper.