Harira Recipe

0 Rating

About Harira Recipe:

This delicious nutritious soup is prepared from all-purpose flour, lentils, lamb,spices,ripe tomatoes,tomato paste,cilantro,parsley,celery,chickpeas and eggs

... Read More
  • 19 Ingredients
Adjust Servings :

Ingredients for Harira Recipe

  • 1 Onion
  • 4.50 ounce beef or lamb meat
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon Turmeric
  • 1 pinch saffron
  • 1 stick cinnamon
  • 1 pound ripe tomatoes
  • 1 tablespoon tomato paste
  • 1 small bouquet of cilantro
  • 1 small bouquet of parsley
  • 1/2 stick Celery
  • 1/4 cup all purpose flour
  • 1 cup canned chickpeas
  • 1/2 cup Lentils
  • 4 liter Water
  • 1 large egg
  • 1 tablespoon vegetable oil
  • 37g Fat(8.42%)
  • 75g Protein(17.26%)
  • 191g Carbs(43.89%)
  • 129g Fiber(29.62%)
  • Other(0.81%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment


How to Make Harira Recipe


Grate the onion and squeeze away the juice very well, also chop the cilantro and parsley very finely.


Boil some water and place the tomatoes in boiling water for 1 minute. Remove the tomatoes from the water, and let them cool down, peel them, and then slice them. Also, cut 1/2 celery stick into small cubes. In a blender, mix the tomatoes and celery, until you get a smooth mixture.


Cooking the base in medium heat, drizzle 1 tablespoon of vegetable oil in your pot. Add the grated onion, diced meat, and the spices (salt, pepper, ground ginger, turmeric powder, a pinch of saffron threads, and cinnamon stick). Brown the meat for 3 minutes.


Add 1/2 cup of lentils and add 1 liter (4 cups) of water. Increase the heat to medium-high, cover the pot, and cook for 30 minutes, after 15 minutes of cooking, check on the meat and add another 1 liter (4 cups) of water.


Add a little bit of the soup to 1 tbsp of tomato paste to dilute it. Then add the tomato paste to the soup and add the tomato and celery mixture to the soup and mix. Add the finely chopped cilantro and parsley to the soup.


Taste the soup and adjust the salt accordingly. Turn the heat to medium and cook the soup, covered, for about 10 minutes.


Now after 10 minutes of cooking the soup, add 1 cup of canned chickpeas. Add 1/4 cup of all-purpose flour in some water. Mix very well until all the flour is dissolved to make a slurry. Add the slurry to the soup, while stirring continuously, until the soup thickens. You may not need to use all the slurry, so add it little by little at a time.