Harira has its roots in Muslim Moroccan cuisine, where it is eaten at the end of the Ramadan fast. Moroccan Jews fell in love with the soup and the custom, and eat it to break the Yom Kippur fast. The name Harira means “silky”, after the smooth-silky texture achieved with its roux-like base and the legumes and noodles give it.
Ingredients for Spicy Morrocan Harira Soup
- 3½ ounces (100 grams) brown or red lentils
- 3½ ounces (100 grams) chickpeas soaked overnight
- 20 ounces (600 grams) beef bones with marrow
- 10½ ounces (300 grams) flank Short Ribs boneless, cut into small cubes (or substitute chuck roast if boneless short rib is unavailable)
- oil for frying
- 1 tablespoon garlic crushed
- 1 bunch cilantro leaves, chopped
- 1 tablespoon cumin
- pinch of Salt
- Pinch of chili peppers ground
- ½ teaspoon turmeric
- 1 teaspoon sweet paprika
- ½ cup thin noodles
- 1 tablespoon flour diluted in ½ cup of water
1. Cook the lentils in 2 cups of water for about 30 minutes. Drain the liquid from the chickpeas and transfer to the pot. Add another 3 cups of water and cook for about an hour until softened (reserve the drained liquid).
2. Heat some oil in a separate pot and sauté the beef bones until they brown. Add the meat cubes, sauté for about 4 minutes and add the garlic, cilantro and spices. Add the chickpeas and the lentils as well as their cooking liquid and cook on a medium flame for about an hour until thickened.
3. Add the noodles and cook for another 5 minutes. Thicken the broth with the water-diluted flour. Serve with half a lemon, squeezed into the soup, as well as toasted flatbread.
This recipe is courtesy of “Hashulchan”.