Harira legume soup
Harira is a savory, aromatic soup that holds a cherished place in Moroccan cuisine, deeply rooted in the country's rich culinary heritage. Its origins trace back centuries, influenced by the diverse cultural exchanges along the ancient trade routes that crossed Morocco. This soup has become an integral part of Moroccan culture, especially during the holy month of Ramadan, where it is traditionally enjoyed to break the day-long fast.The history of harira reflects Morocco's historical ties with the Arab world, as well as its interactions with Berber, African, and Mediterranean cultures. The word "harira" itself is derived from the Arabic word "harīra," meaning silk, which perhaps alludes to the soup's silky texture.Harira is known for its versatility, with numerous regional variations across Morocco. While the base ingredients typically include tomatoes, lentils, chickpeas, onions, and a blend of spices like ginger, turmeric, and cinnamon, variations abound. In some regions, harira may feature lamb, beef, or chicken, adding depth and richness to the soup. Additionally, some recipes call for the inclusion of rice, vermicelli noodles, or flour as thickeners, resulting in slight textural and flavor differences.Beyond its association with Ramadan, harira is enjoyed year-round in Morocco, often served as a comforting meal on chilly evenings or as a starter during festive occasions. It serves as a testament to Moroccan hospitality, as it is frequently shared with family and guests alike.Beyond Morocco's borders, harira has gained recognition and appreciation in other parts of the world, thanks to the global popularity of Moroccan cuisine. Its hearty and nourishing qualities make it a favorite among those seeking flavorful and wholesome dishes.In summary, harira embodies the essence of Moroccan culinary tradition, blending diverse influences into a soul-warming soup enjoyed by many. Its rich history, regional variations, and cultural significance make it a beloved symbol of Moroccan cuisine and hospitality.
Ingredients
- 7 Tbsp olive oil, divided into 2 Tbsp and 5 Tbsp
- 300 g beef shin or beef goulash, cubed
- 1 large white onion, finely chopped
- 2 tsp fennel seeds
- 2 tsp cumin seeds
- 1 tsp fenugreek seeds (optional)
- 1/2 tsp turmeric
- 1/2 tsp ground ginger
- 1/2 tsp cinnamon
- 3 tsp Ras el-Hanout
- 50 g tomato paste
- 2 garlic cloves, finely chopped or minced
- 1.5 l beef stock
- 150 g green lentils
- 100 g red lentils
- 300 g orange sweet potato, peeled and cubed
- 1 carrot, cubed
- 2 celery sticks, chopped
- 1 tin chopped tomatoes
- salt and pepper
- 1 Tbsp honey (optional)
- 1 handful fresh cilantro, chopped (optional)
Instructions
- Heat 3 Tbsp olive oil in a large soup pot.
- Add the beef shin or beef goulash and seal from all sides on high heat.
- Add the chopped onions and continue to cook until the onions become translucent (around 5 minutes on medium heat).
- Mix in the fennel seeds, cumin seeds, fenugreek seeds (optional), turmeric, ginger, cinnamon and Ras el-Hanout. Stir for 2 minutes until the spices become fragrant.
- Incorporate the tomato paste and garlic and cook for 2 minutes.
- Add the beef stock and cook for 1 hour until the meat starts to soften.
- Mix in the green lentils and cook for another 10 minutes.
- Add the red lentils, sweet potatoes, carrots, celery, tinned tomatoes, salt, pepper and cook for 10 to 15 minutes more.
- Mix in the honey (if using) and check the seasoning again.
- Divide the soup between plates, sprinkle with chopped coriander and drizzle the remaining olive oil over.
Notes
You can leave the meat out, use vegetable stock instead of the beef stock and reduce the cooking time by 1 hour to make a vegetarian version of the soup.