Moroccan Harira soup, by: Eyal Ashkenazi
Moroccan Harira soup, by: Eyal Ashkenazi
Recipe

Moroccan Harira Soup

Moroccan Harira soup, a rich and tasty soup containing a variety of spices, vegetables and legumes and excellent for dealing with the winter cold

My name is Eyal Ashkenazi and I was born in Israel in 1960. My mother was born in Morocco and my father was born in Israel – a “Sabra” as they say.

As a child on Fridays, I would go straight from school to my Moroccan Grandmother’s house – where the smell of meatballs with couscous and seasoned vegetables filled the space and instantly whet my appetite.
In the old days, I enjoyed my mother’s food, who was the main cook in our house, and also integrated dishes according to my father’s taste from his parents’ house – Spanish food such as stuffed vegetables and kubbeh and calzones – dough pockets filled with cheese that are prepared only during Shavuot, and their presence on the menu turned it into my favorite holiday to this day. Mom did continue to prepare the foods she herself grew up with in Morocco and thus the Shabbat night meal always included fish, soup with couscous, meat and chicken, but over the years more recipes entered the house and on Rosh Hashanah, for example, it is customary to prepare Ashkenazi-style fish.

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Photo: Eyal Ashkenazi prepares Harira soup as part of the ‘Kitchen Tales’ project

Ingredients for Harira Soup

  • 3 tablespoons oil
  • 1 onion medium
  • 1 teaspoon Salt
  • 2 tomatoes grated
  • 3 garlic cloves chopped
  • 1 carrot cut into cubes
  • 1 cup orange lentils
  • 1 cup brown lentils
  • 1 cup chickpeas Soaked overnight and boiled (or you can cook frozen or canned chickpeas)
  • 6 cups water boiling
  • 1 heaping tablespoon tomato paste
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon Chicken soup powder pareve
  • 1 teaspoon sweet paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 2 tablespoons lemon juice
  • 1 cup cilantro and celery leaves, chopped
  • 1/2 cup thin noodles

Instructions

  • 1. Heat oil in a pot, add the onion and fry until transparent.

  • 2. Add garlic and tomatoes, season with salt and cook, covered, for 5 minutes.

  • 3. Add carrots, lentils, chickpeas, water and tomato paste, season with black pepper, chicken broth, paprika, cumin, turmeric, and lemon juice and continue to cook for about 30 minutes on low heat.

  • 4. Lower the heat and cook for about 30 minutes.

  • 5. Add cilantro and celery leaves and cook for another 5 minutes. Add noodles and cook until the noodles soften for about 15 minutes.

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The recipe was recorded by me as part of the Kitchen Tales project.

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