Traditional Moroccan Harira soup recipe

Ahead of Time – Preparation 

1. Soak the chickpeas overnight. The next day, drain and peel them.

2. Pick through the lentils to remove any stones and debris; set aside until ready to use.

3. Cut the tomatoes into quarters and process them, with or without skin, in a food processor until smooth.

4. Grate the onion or process it in a food processor.

5. Wash the celery and finely chop it.

6. Wash the parsley and cilantro and leave to drain thoroughly before chopping finely by hand or in a food processor.

For the soup

1. In a large pot, brown the meat in the oil over medium heat. Add peeled chickpeas, puréed tomatoes, grated onion, spices, smen, and 3 cups (710 ml) of water. Bring to a boil, cover and simmer for 50 to 60 minutes.

2. Add the lentils, tomato paste mixture, chopped herbs and 8.5 cups (2 liters) of water. Bring to a boil and cover.

3. Simmer the soup for 90 minutes.

4. Add broken vermicelli, continue simmering for a few minutes until the vermicelli is tender.

5. Taste and adjust seasoning. Thicken the soup to a silky, cream-like consistency by gradually adding the tedouira (flour and water mixture), stirring constantly to ensure that it’s well blended. Use only as much as is needed to make the soup as thick as you like.

6. Simmer the soup for another 5 to 10 minutes, stirring occasionally and skimming off any foam that forms on the surface.

7. Remove from the heat and serve, garnish with fresh cilantro and lemon wedges.

Recipe courtesy: Fenna Eatery, Dubai