-
-
My review
Harira
Usman
"This is the soup that Moroccans traditionally use to break the fast every night of Ramadan. Season with salt, pepper, mint leaves and cinnamon to taste."
Added to shopping list.
Go to shopping list.
Ingredients
2 h 45 m servings 467 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, butter, celery, onion, and cilantro into a large soup pot over a low heat. Stir frequently for 5 minutes. Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes.
- Pour tomato juice, 7 cups water, and the lentils into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours.
- About 10 minutes before serving turn the heat to medium-high, place chickpeas and noodles into the soup, let cook about 10 minutes (until noodles are al dente). Stir in lemon and eggs, let eggs cook 1 minute.
Nutrition Facts
Per Serving: 467 calories; 16.7 g fat; 50 g carbohydrates; 29.4 g protein; 116 mg cholesterol; 594 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 103144 Ratings
-
-
-
-
-
Most helpful positive review
7/5/2000
I can attest that this recipe is authentic!! I have had many a night to break the fast during Ramadan. It reminds me of my home in Khemisset, Morocco. I am sad to say that I need to come to the ...
Most helpful critical review
4/2/2007
This just didn't live up to the hype. I used 3/4 cup couscous in place of the vermicelli - big regrets on that, it sucked up all the liquid. Although the b.f. didn't mind the couscous addition...
Most helpful
Most positive
Least positive
Newest
7/5/2000
I can attest that this recipe is authentic!! I have had many a night to break the fast during Ramadan. It reminds me of my home in Khemisset, Morocco. I am sad to say that I need to come to the ...
12/8/2001
Very different soup! Next time I would add some salt along with the other ingredients in Step 1. It definitely needed some salt, and adding salt after the fact didn't seem to help. My husband ...
9/14/2007
Thanks so much for the recipe. My husband is Moroccan and loved it. It felt it had a truly authentic taste, but was missing salt in STEP 1. I was adding so many ingredients, it didn't even hi...
10/11/2005
My moroccan husband said this was very authentic and we loved the taste. I added beef broth, left the onions whole and then removed them and skipped the vermicelli. Also, according to my husba...
3/28/2006
Very good ethnic recipe. I followed the recipe for the most part - 3 cups water, 4 cups beef broth; fresh tomatoes instead of canned, no pasta or egg, but just 1 lb of lentils. Served over basma...
12/18/2006
Okay, I do not know how to correctly pronounce the name of this soup so I have been calling it the "Rockin' Moroccan Soup!" I made the soup exactly like the recipe says, but one change... I use...
4/3/2007
Thanks Usman for a superb recipe and I'm definitely giving it a 5 cos we love middle-eastern food! I added 2 nos. of marrow bone, blanch it with the cut lamb & simmer it for an hour before addin...
2/28/2002
Very good and interesting!You really have to like lamb-it really permeates the flavor.I added about 6 cloves of garlic and about 4 Tb salt,since I can't seem to cook anything without either!I al...