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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."
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Ingredients
2 h 45 m servings 467Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 103145 Ratings
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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...
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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...
4/11/2007
This is delicious and very easy to make. I did mine without the pasta and it was great. My only suggestion is to add more lamb...it got a bit lost in the stew.