Morocco

Harira

Name: Harira
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 250 g lamb or mutton small cubes mutton (goat meat); 1 1/4 cups cooked chickpeas, boiled; 1/3 cup brown lentils whole masoor (brown lentils); 4 grated tomato; 1 large grated onion; 1/2 cup chopped coriander leaves (cilantro); 1/2 cup chopped flat leaf parsley; 1/2 tsp dry ginger powder (ground ginger); 1/2 tsp turmeric (ground turmeric); 1/4 tsp cinnamon; 1/2 tsp black pepper; 1/3 cup broken vermicelli; 2 tbsp for tadouira maida (all-purpose flour, plain flour); 1 tbsp butter; 1 1/2 tbsp lemon juice; Salt, to taste; 6 cups water

Lamb, lentils, chickpeas, herbs and tomato. Basically a hug with a spoon.

90 minTime

17 gProtein each

mildSpice

Ramadan in Morocco2 chapters · 1 min read

Make it your way

Grandma's wayMoroccan Ramadan harira with lamb.

The original

227kcalsame

17 gproteinsame

6 gfibresame

90minutessame

The original harira.

Per serving, worked out from the ingredient table.

Ingredients

Mutton (goat meat)250 g lamb or mutton, small cubes

Chickpeas, boiled1¼ cups cooked

Whole masoor (brown lentils)⅓ cup brown lentils

Tomato4, grated

Onion1 large, grated

Coriander leaves (cilantro)½ cup chopped

Flat leaf parsley½ cup chopped

Dry ginger powder (ground ginger)½ tsp

Turmeric (ground turmeric)½ tsp

Cinnamon¼ tsp

Black pepper½ tsp

Vermicelli⅓ cup broken

Maida (all-purpose flour, plain flour)2 tbsp, for tadouira

Butter1 tbsp

Lemon juice1½ tbsp

Saltto taste

Water6 cups

Method

4 steps

1Cook lamb, onion, half the herbs, spices and butter for 5 minutes, then add the lentils and water. Simmer covered.
2Add grated tomato and chickpeas and simmer until the lamb is tender.
3Add vermicelli and cook 5 minutes.
4Whisk the flour into a cup of cold water, stream it in while stirring, and simmer until silky. Stir in remaining herbs and lemon.

Serve it like this

Ladle into deep bowls, with lemon wedges, dates and hard boiled eggs alongside, as Moroccan tables do.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Morocco

Harira

Lamb, lentils, chickpeas, herbs and tomato. Basically a hug with a spoon.

90 minTime

17 gProtein each

mildSpice

Ramadan in Morocco2 chapters · 1 min read

Make it your way

Grandma's wayMoroccan Ramadan harira with lamb.

The original

227kcalsame

17 gproteinsame

6 gfibresame

90minutessame

The original harira.

Per serving, worked out from the ingredient table.

Ingredients

Mutton (goat meat)250 g lamb or mutton, small cubes

Chickpeas, boiled1¼ cups cooked

Whole masoor (brown lentils)⅓ cup brown lentils

Tomato4, grated

Onion1 large, grated

Coriander leaves (cilantro)½ cup chopped

Flat leaf parsley½ cup chopped

Dry ginger powder (ground ginger)½ tsp

Turmeric (ground turmeric)½ tsp

Cinnamon¼ tsp

Black pepper½ tsp

Vermicelli⅓ cup broken

Maida (all-purpose flour, plain flour)2 tbsp, for tadouira

Butter1 tbsp

Lemon juice1½ tbsp

Saltto taste

Water6 cups

Method

4 steps

1Cook lamb, onion, half the herbs, spices and butter for 5 minutes, then add the lentils and water. Simmer covered.
2Add grated tomato and chickpeas and simmer until the lamb is tender.
3Add vermicelli and cook 5 minutes.
4Whisk the flour into a cup of cold water, stream it in while stirring, and simmer until silky. Stir in remaining herbs and lemon.

Serve it like this

Ladle into deep bowls, with lemon wedges, dates and hard boiled eggs alongside, as Moroccan tables do.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Harira

Make it your way

Ingredients

Method

Harira

Make it your way

Ingredients

Method

Make it a meal