Harira

[Suvir Saran]

Is there a restaurant you go to enjoy this soup?

Do you make it at home?

Have a recipe that is your favorite?

[Brad S]

Don't have many restaurants to enjoy harira around here,but I have to admit it a wonderful concoction.

I don't have a recipe in front of me right now,but I know chic peas,lamb,turmaric,saffron,ginger,cinnamon,smen,celery,onions,parsly,lentils,noodles,tomatoes,my kitchen sink all go in the pot to simmer.

[Suvir Saran]

WOW! If you get a chance would you share a recipe with us?

I love Harira... only ever had it in Morocco and then what I have made at home.

It is a great soup.

[oliva]

Suvir we hope to start with your recipe first!

[Suvir Saran]

Suvir we hope to start with your recipe first!

I will make some next week.. and write it down. I never wrote one down. You are bad!

I always make it by instinct and memories. Time to document it. Thanks for pushing me to do it.. but if anyone has a recipe... I would love to see it... so I can see what I do differently.

[anil]

Have you tried Al Baraka up by UES ? They have Hrira

[Suvir Saran]

Have you tried Al Baraka up by UES ? They have Hrira

Have never been there... Do you like their Harira?

[Degustation]

On this first snowstorm of the year, I decided to make a large pot of harira to hunker down with. This was my first attempt and I based it upon several different recipes I found on the Internet. Here’s what I did.

I first browned a pound of NZ lamb (bone in) in olive oil. I removed the lamb, and in the same pot, sautéed three finely chopped onions, two chopped garlic cloves, and the following spices: turmeric, ground ginger, cumin, pepper (1 tsp each), 2 tsp cinnamon, 1/4 tsp cayenne.

Once the onions were softened, I added two 19 oz cans of tomatoes, 4 cups of chicken stock and 4 cups of parsley and coriander stock (essentially ¾ bunch of each that had been simmered in water for about 15 minutes, and then discarded). I left it simmering until the meat was almost falling off the bone. At that point, I added in the lentils and left them cooking until tender. I then took out the lamb chunks and removed the meat from the bones. The meat was chopped up and added it back to the soup along with. a cup of cooked chickpeas. It simmered for another 30 minutes, and then I added some angel hair pasta.

Finally, I adjusted the seasonings and I finished it off by gently stirring in 2 beaten eggs mixed with the juice of half a lemon, as well as two handfuls of chopped parsley and coriander. The bowl was garnished with lemon slices, dates and a dash of cinnamon.

I have nothing to compare it with but I love the flavours. For the next time, I think I will decrease the meat and increase the lentils and the chickpeas. I would love to see how others prepare harira to get some point of reference for the next try.

[Suvir Saran]

I have nothing to compare it with but I love the flavours. For the next time, I think I will decrease the meat and increase the lentils and the chickpeas. I would love to see how others prepare harira to get some point of reference for the next try.

Exactly what I do.... very little meat if at all. And lots of chickpeas. Also the way I was served some of the best Harira I had in Morocco.

Funny that coming back home in a cab not too long ago, I was craving some Harira... But I am off to dinner.. and will eat whatever our friend serves... Lucky you and yours.....