Moroccan "Harira" Soup

​Harira is a traditional Moroccan soup, often enjoyed during the holy month of Ramadan to break the fast, though it is popular year-round as a hearty, flavorful dish. It is a rich, comforting soup made with lamb or beef, chickpeas, lentils, tomatoes, and a variety of aromatic spices. The addition of fresh herbs, a hint of lemon, and a drizzle of olive oil makes it a deliciously fragrant and satisfying meal.
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Here's how you can make Moroccan Harira Soup:

Ingredients:

For the Soup:

• 2 tbsp olive oil
• 1 lb of  Halal-N-Tayyib grass-fed Lamb Stew Meat or Beef Cubes
• 1 large onion, chopped
• 3-4 garlic cloves, minced
• 2-3 large tomatoes, peeled and chopped (or 1 can of diced tomatoes)
• 1 cup dried chickpeas, soaked overnight (or 1 can of chickpeas, drained and rinsed)
• 1/2 cup green lentils
• 2 tbsp tomato paste
• 1-2 tsp ground turmeric
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp ground black pepper
• 1/2 tsp saffron threads (optional, but adds a beautiful depth of flavor)
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh parsley, chopped
• 1-2 bay leaves
• 6 cups beef or vegetable broth (or water, if you prefer)
• Salt, to taste
• Juice of 1 lemon
• 1-2 tbsp flour (optional, to thicken the soup)

For the "Tarator" (thickening mixture):

• 1/4 cup flour
• 1/4 cup water
• 1 egg (optional, for richness)

Instructions:

1. Prepare the ingredients:

• If you’re using dried chickpeas, soak them overnight in water. If using canned chickpeas, drain and rinse them well.
• Rinse the lentils and set them aside.
• If using meat (lamb or beef), cut it into small cubes.

2. Sauté the meat and aromatics:

• In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.
• Add the chopped onion and sauté for about 5 minutes until softened and golden.
• Add the minced garlic and sauté for another 1-2 minutes, until fragrant.
• If using meat, add it now and brown on all sides, about 5-7 minutes.

3. Add the spices:

• Stir in the turmeric, cinnamon, ginger, cumin, paprika, black pepper, and saffron threads (if using).
• Cook the spices for 1-2 minutes to release their aroma and coat the meat and onions with the spices.

4. Add tomatoes and broth:

• Add the chopped tomatoes and tomato paste, stirring everything together. Cook for another 3-4 minutes until the tomatoes begin to break down.
• Pour in the broth (or water) and bring the mixture to a boil.
• Add the soaked chickpeas, lentils, bay leaves, and about half of the chopped cilantro and parsley. Stir everything together.
• Reduce the heat to low, cover the pot, and let the soup simmer for 1 to 1.5 hours (if using dried chickpeas) or 30-45 minutes (if using canned chickpeas), or until the chickpeas and lentils are tender and cooked through.

5. Prepare the thickening mixture (Tarator):

• In a small bowl, whisk together 1/4 cup of flour and 1/4 cup of water until smooth to create a slurry. If you want the soup to be richer and thicker, you can add 1 egg to this mixture and whisk it well.

6. Add the thickening mixture:

• Slowly pour the flour-water mixture into the simmering soup, stirring constantly. This will help thicken the soup and give it a creamy consistency.
• Continue to cook for an additional 10-15 minutes, stirring occasionally to prevent lumps. The soup should have a nice, slightly thickened texture.

7. Add fresh herbs and lemon:

• Once the soup has reached the desired thickness, add the remaining cilantro and parsley, and stir.
• Add lemon juice to the soup and stir. This adds brightness and balance to the rich flavors.

8. Final seasoning:

• Taste the soup and adjust the seasoning with salt and pepper to taste.

9. Serve:

• Ladle the hot Harira into bowls, garnish with a sprinkle of fresh cilantro or parsley, and serve with lemon wedges on the side.
• Harira is traditionally served with dates and Moroccan bread (khobz) to complete the meal.

Optional Variations:

• Vegetarian Version: Skip the meat and use vegetable broth. You can add more chickpeas or vegetables like zucchini for extra texture.
• More Spicy: Add a bit of harissa (Moroccan chili paste) to give the soup some heat.
• Lemon: If you like a stronger lemon flavor, you can add some lemon zest as well, or use lemon slices to garnish.

Tips:

• If the soup becomes too thick after simmering, you can always add a little more water or broth to reach your desired consistency.
• The longer you let Harira simmer, the more the flavors will develop, so if you have the time, let it cook slowly for several hours.

Harira is a wonderful, warming, and nourishing soup, perfect for gatherings, special occasions, or as a comforting dish on a chilly day. Enjoy this flavorful Moroccan classic!