Moroccan Harira

To continue my post on ramadan – recipe of Moroccan Harira. I adjusted it to my diet preferences. For example, some cooks adding noodles to it – I could not do that since they r not gluten free, so I opted for only rice. And I. The end soup most of the time being thickened by flour – I could substitute it for some gluten free starches but decided to fully omit it since the soup boils on the stove for a couple of hours – the stock becomes really thick by itself.


I cook it in 6 quart pressure cooker to speed up the process, but also can be done without with extended time.

Heat 1 tbsp of olive oil and 1 tbsp of butter in the pressure cooker. Add 300 gr of lamb (pieces and bones) and brown the meat all over.
In meantime in food processor mice 1 kg seeded and skinned tomatoes with 1-2 celery sticks (optional but give nice flavor to the stock) and 1 medium onion. Add this mixture to meat. Finely chop parsley and coriander to make 1 cup in total. Add to soup. Add pre soaked over night chickpeas – approximately 1,5 cups and add 3 cups of water. Season with 1 tbsp of salt, and 1/2 tsp of white pepper and 1/2 tsp black pepper. Now, add the res of the spices: 1/2 tsp turmeric, 1/2 tsp saffron threads, 1 tsp cinnamon, 1/8 tsp Moroccan coloring (not available in UAE as long as I know, so if you dod not have it just increase turmeric to 1 tsp.), 1/2 tsp of paprika. Also you can add some dried chilly if you like it spicy – I don’t – since it is Iftar meal is best to keep it not spicy.
Mix all of it, close the lid of pressure cooker and bring to maximum temperature, reduce the heat and cook for 40 minutes. Remove from heat, let the pressure drop, open lid and keep it simmering on law heat. Mix 3 tbsp of tomato paste with water and 2 tbsp of lemon juice and add to soup. Add 1/4 cup of brown lentils and add water to come to the maximum possible of pressure cooker. Let simmer over medium heat for 30 minutes or cook under pressure for 15 minutes. when lentils almost done – add 2 tbsp of white rice and cook for 15 minutes until rice is done. Make sure not to overcook your soup – lentils should be always in soup – it should not reach the point of mashy texture.
Serve Harira with a lemon wedge on the side and fresh bread – like “Msamen” or any other fresh bread.




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