Is a kind of  traditional soup in morocco, that is mostly consumed in Morocco, it is rich of protein, in which all Moroccans break their fast during the months of Ramadan, and it tastes best accompanied by dates and some sweet Moroccan chebakia. 

This recipe is one of the staples for any Moroccan cook, so take notes! 

INGREDIENTS

First of all, you will need:

  • 250 g of beef cut it into small cubes (The Harira is also delicious without meat if you are vegetarian).
  • ½ cup of chickpeas, soaked for 8 hours
  • 3 tablespoon of yellow lentils.
  • ¼ cup of cilantro, finely chopped¼ cup of parsley, finely chopped
  • 5 stalks celery (with leaves)
  • 4 tomatoes, boiled for 10minutes
  • 1 onion, finely chopped
  • 1 tablespoon of ghee or butter
  • 50 g of  vermicelli
  • 2 tablespoon of tomato paste
  • 1 teaspoon of turmeric
  • 1 teaspoon of salt
  • ½ teaspoon of black pepper
  • 1 teaspoon of ground ginger
  • A pinch of saffron threads
  • 2 tablespoon of oil
  • 200-g of flour , diluted in 2 cups of boiling salted water

INSTRUCTIONS

  1. In a pressure cooker, put the tomatoes, onions, half the cilantro bunch, tomato paste, celery, ginger, and meat ghee then cover the pot and cook for 40 minutes,  until the meat and chickpeas are tender.
  2. chop the boiled tomatoes , tomato sauce, tomato paste, and the other half of parsley and stir well.
  3. after 40 minutes, uncover the pot and check if the meat and chickpeas are tender.
  4. Put the pot back on the stove and simmer for 5 minutes.the last step Open the pressure cooker, add the flour and water mixture prepared at the last minute and stir well.Notes: the flour does not stick to the bottom
  5. Add the vermicelli and stir constantly over medium-low heat until cooked.
  6. Add salt and pepper again if needed.