Harira is the national soup of Morrocco. We like to joke that it should be written in our Constitution. It's eaten all year round really. In Ramadan however it becomes a daily favorite for Iftar.
Harira is mainly lentil & lamb soup. Usually I don't try to make it myself because am really lazy & impatient in the kitchen & so I want things that you can have ready fast. But today I was in the mood so I made the attempt.
Harira is made in 2 stages: Le bouillon(takata) & Tedouira.
500g of lentils
500g of lamb meat cubes
2 large onions(chopped)
1/4 teaspoon ground cinnamon
1.5 kg of blended tomatoes
1/4 teaspoon saffran
1 teaspoon turmeric
1 teaspoon pepper
1/4 teaspoon ginger
4 stalks of celery, chopped
1.5 liters of water
Salt to taste
1) Soak about 500g of red lentil in salted water for about an hour.
2) In a large soup pot, cook the onions, the celery, the spices and the blended tomatoes for about 15 minutes.
3) Add the lentil together with one & a half liter of water & the meat & bring to boil.
4) Reduce the heat and simmer for one & a half hours or until the meat is cooked.
1 bouquet of coriander
1 bouquet of parsley
2.5 of water
1 tablespoon of yeast
1 tablespoon walnut butter
300 g of flour
1/4 teaspoon of salt
1) Mix all above ingredients in the blender to get a smooth mixture.
2) Bring the tedouira to boil in another saucepan - stirring to avoid clotting.
3) Add the tedouira to the meat in the soup pot.