Soups · World

Harira

Name: Harira
Prep time: 25 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 400 g Lamb shoulder (cut into 1.5 cm cubes); 2 szt Onion; 2 szt Celery stalk; 500 ml Tomato passata; 400 g Chickpeas, canned (drained); 150 g Red lentils; 3 łyżka Olive oil; 1 łyżeczka Ground ginger; 1 łyżeczka Turmeric; 0.5 łyżeczka Ground cinnamon; 1 łyżeczka Ground black pepper; 1.5 łyżeczka Salt; 1500 ml Broth (cube or homemade); 3 łyżka Wheat flour; 200 ml Water (for flour slurry); 1 szt Bunch of fresh coriander; 1 szt Bunch of fresh parsley; 1 szt Lemon (to serve)

Time

25'

+ 0h 50' chilling

Diff.

easy

Kcal

320

/ serving

Servings

Gather 18 ingredients before cooking

Scale

Units

01 You'll need check when you have it

02 To finish last minute: ~60 min window

Step 01 of 07

Brown the meat and vegetables

3 łyżka

400 g

2 szt

Heat olive oil (3 łyżka) in a large pot. Add lamb shoulder (cut into 1.5 cm cubes) (400 g) and sear on high heat for about 5 minutes until browned on all sides. Add chopped onion (2 szt) and finely diced celery stalk (2 szt). Lower the heat to medium and cook for another 5 minutes until the onion softens and turns translucent.

Tip

Don't overcrowd the pot — if pieces touch each other, they'll steam instead of browning. Sear in two batches if needed.

Step 02 of 07

Add the spices

1 łyżeczka

0,5 łyżeczka

1 łyżeczka

1,5 łyżeczka

Add ground ginger (1 łyżeczka), turmeric (1 łyżeczka), ground cinnamon (0,5 łyżeczka), ground black pepper (1 łyżeczka) and salt (1,5 łyżeczka). Stir for 30 seconds so the spices warm up and release their aroma.

Tip

Dry spices always need to bloom in fat first — otherwise they stay in the soup as flavorless powder.

Step 03 of 07

Add passata and broth

500 ml

1500 ml

150 g

Pour in tomato passata (500 ml) and broth (cube or homemade) (1500 ml). Add red lentils (150 g). Stir and bring to a boil.

Step 04 of 07

Simmer slowly

Lower the heat and cook with the lid slightly ajar for 45 minutes. The meat should be tender and the lentils completely fallen apart — that's what thickens the soup.

Step 05 of 07

Add the chickpeas

400 g

Add chickpeas, canned (drained) (400 g) to the pot and cook for another 5 minutes to heat through.

Step 06 of 07

Thicken with flour slurry

3 łyżka

200 ml

In a glass, whisk wheat flour (3 łyżka) with water (for flour slurry) (200 ml) until smooth, with no lumps. Pour into the simmering soup in a thin stream while stirring constantly. Cook for 5 minutes — the soup will thicken visibly and lose the raw flour taste.

Tip

Always pour the slurry into boiling soup, not the other way around. Otherwise you'll get flour lumps that won't break up.

Step 07 of 07

Serve

1 szt

Chop bunch of fresh coriander (1 szt) and bunch of fresh parsley (1 szt), stir most of it into the pot. Ladle into bowls, sprinkle with the remaining herbs. Serve each bowl with a wedge of lemon (to serve) (1 szt) — squeeze the juice in just before eating.

Bon appétit

How did it turn out?

Enjoy — now it's a matter of patience and a good table.

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