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Harira

Harira
Algeria
⏱ — min. Serves: —

Ingredients

  • 1 lb lamb or beef, cut into small cubes
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 2 large tomatoes, chopped
  • 1/2 cup lentils, rinsed and drained
  • 1/2 cup chickpeas, cooked or canned
  • 1/2 cup dried fava beans, soaked overnight and drained
  • 1/2 cup vermicelli or broken spaghetti
  • 1/4 cup fresh cilantro, finely chopped
  • 1/4 cup fresh parsley, finely chopped
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon saffron threads (optional)
  • Salt to taste
  • 2 tablespoons olive oil
  • 8 cups water or beef broth
  • 2 tablespoons tomato paste
  • 2 tablespoons flour
  • Juice of 1 lemon
  • Fresh lemon wedges and cilantro for garnish

Instructions

Prepare the Base

In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté until soft and translucent. Add the minced garlic and cook for another minute.

Add the lamb or beef cubes to the pot and cook until browned on all sides.

Add the Tomatoes and Spices

Stir in the chopped tomatoes, ground turmeric, ground cumin, ground coriander, ground cinnamon, ground ginger, ground black pepper, saffron threads (if using), and salt. Cook for about 5 minutes, allowing the tomatoes to soften and the spices to become fragrant.

Simmer the Soup

Add the rinsed lentils, chickpeas, and soaked fava beans to the pot. Pour in the water or beef broth and bring to a boil. Reduce the heat and let it simmer for about 45 minutes, or until the lentils and beans are tender.

Prepare the Thickener

In a small bowl, mix the flour with a little water to make a smooth paste. Stir the paste into the soup to thicken it slightly.

Add the Vermicelli and Greens

Stir in the vermicelli or broken spaghetti, chopped cilantro, and parsley. Cook for another 10-15 minutes, or until the pasta is tender.

Finish the Soup

Stir in the tomato paste and lemon juice. Adjust the seasoning with salt and pepper to taste. Simmer for an additional 5 minutes.

Serve

Ladle the harira into bowls and garnish with fresh lemon wedges and chopped cilantro. Serve hot with crusty bread.

Enjoy your meal!