Harira Marrakchia
Tomato, lentil and chickpea soup thickened with flour water.
Ingredients
- 400 g Lamb
- 1 cup Chickpeas
- ¾ cup Green lentils
- 1 kg Tomatoes
- 2 Onions
- 2 stalks Celery
- 1 cup Coriander
- ½ cup Parsley
- 1 tbsp Ginger
- 1 tsp Turmeric
- ¾ cup Flour
- ½ cup Vermicelli
- 3 tbsp Butter
- 2 tsp Salt
- 10 cups Water
Method
- Soak the chickpeas — Soak overnight and drain.
- Start the pot — Cook the lamb with onion, celery, ginger, turmeric and butter for 10 minutes, then add water and the chickpeas.
- Simmer — Cook 1 hour, then add the lentils and cook 30 minutes.
- Blend the tomatoes — Purée the tomatoes with the herbs and add.
- Make the tedouira — Whisk the flour into cold water until completely smooth and let it stand — this is what gives harira its silky body.
- Thicken slowly — Pour it in a thin stream while stirring constantly for 10 minutes, or it will lump.
- Harira is ready — Add the vermicelli, cook 5 minutes, and serve with dates and lemon.