Harira

Shopping list

• 300 g lamb shoulder — diced into 2cm pieces

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• 2 tbsp olive oil

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• 1 piece onion — finely chopped

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• 2 piece celery stalks — finely chopped

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• 400 g tinned chopped tomatoes

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• 2 tbsp tomato purée

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• 100 g dried red lentils — rinsed

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• 400 g tinned chickpeas — drained and rinsed

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• 1 tsp ground cinnamon

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• 1 tsp ground ginger

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• 0.5 tsp ground turmeric

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• 20 g fresh coriander — finely chopped

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• 2 tbsp plain flour

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• 75 g vermicelli — broken into short pieces

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• 1 piece lemon — juice only

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• 1 tsp salt — or to taste

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• 0.5 tsp black pepper — freshly ground

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Step by step

1. 1

   Heat the olive oil in a large heavy-based pot over medium-high heat. Add the diced lamb and brown for 5– 6 minutes, stirring occasionally.

2. 2

   Add the chopped onion and celery to the pot and cook for 4– 5 minutes until softened.

3. 3

   Stir in the tomato purée, cinnamon, ginger, turmeric, salt, and black pepper. Cook for 1 minute until fragrant.

4. 4

   Pour in the tinned tomatoes and 1.5 litres of water. Bring to the boil, then reduce the heat to low and simmer, covered, for 40 minutes.

5. 5

   Add the red lentils and chickpeas. Simmer uncovered for another 20 minutes, stirring occasionally.

6. 6

   In a small bowl, whisk the flour with 100ml cold water until smooth. Pour this mixture into the soup, stirring constantly to avoid lumps.

7. 7

   Add the vermicelli and cook for 5– 7 minutes until the pasta is tender and the soup has thickened.

8. 8

   Stir in the chopped coriander and lemon juice. Taste and adjust seasoning.

9. 9

   Ladle into bowls and serve hot, optionally with dates and chebakia on the side.