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.

Becky

Recipe Summary

prep:
15 mins
cook:
2 hrs 30 mins
total:
2 hrs 45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

467 calories; protein 29.4g 59% DV; carbohydrates 50g 16% DV; fat 16.7g 26% DV; cholesterol 116.4mg 39% DV; sodium 593.8mg 24% DV. Full Nutrition

Reviews (106)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/09/2004
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 web to learn to cook foods from my country because I was rasied in this country. Yet this truly is an authentic recipe, and I recommend it to all. Read More
(71)

Most helpful critical review

Rating: 3 stars
04/02/2007
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 he said it made it "goulash-y." The lamb came out tender and very flavorful which surprised me because most stew recipes call for searing the meat first so when this recipe suggests just stirring it in I was skeptical but it made for some delicious lamb and even a nice lamb flavor to the broth (which was then usurped by the couscous). Also the flavor was a little bland and if I make this again I will double the spices and use chili powder instead of cayenne - that made it have this weird southwestern flavor that seemed out of place. The beaten eggs added at the end got lost and I didn't notice their impact at all. Next time if there is one I will definitely skip the whole pasta and egg part. Read More
(6)
149 Ratings
  • 5 star values: 100
  • 4 star values: 38
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
01/09/2004
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 web to learn to cook foods from my country because I was rasied in this country. Yet this truly is an authentic recipe, and I recommend it to all. Read More
(71)
Rating: 4 stars
01/09/2004
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 complained of a "vinegar" taste which we attributed to the juice of a whole lemon. Perhaps only 1/2 of a lemon should be used. The taste of the lamb is very distinctive so if you don't like lamb perhaps you could substitute pork or beef. Read More
(45)
Rating: 4 stars
09/14/2007
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 hit me until he said it was saltless. Easy fix- we just added at the table. I didn't add the lemon since I thought that would make it taste funny...other than that. This is an excellent way for an American woman like myself to give my husband some good ole' home cooking! Read More
(32)
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Rating: 5 stars
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 husband the recipe would be better off with a tomato sauce instead of diced tomatoes. It was really great though and the taste was just like the soup my husband's sister made for us in Morocco. Read More
(24)
Rating: 5 stars
03/28/2006
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 basmati rice - excellent! Made a ton and the lamb was very very tender after being in the slow cooker for 8 hours. Read More
(22)
Rating: 5 stars
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 used 3/4 cup couscous instead of the vermicelli pasta since so many people said it was unnecessary. It was perfect!!! Absolutely delicious!!! All the spices gave it a wonderful authentic taste. Hubby and I both loved it!!! I will definitely be keeping this one on my personal recipe book to make over and over again. Thanks!!! Read More
(17)
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Rating: 5 stars
04/03/2007
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 adding in the other ingredients. I left out the pasta and egg. Served it with bread & lemon wedges at the side instead. Next time I'll add in the eggs just before serving. Certainly taste better next day & family loves it. Read More
(14)
Rating: 4 stars
01/09/2004
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 also didn't have noodles so I used 3/4 cup dry cous cous instead.I don't know if these changes are Harira faux pas but they were good anyway!My kids even ate it! Read More
(14)
Rating: 5 stars
04/11/2007
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. Read More
(11)
Rating: 3 stars
04/02/2007
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 he said it made it "goulash-y." The lamb came out tender and very flavorful which surprised me because most stew recipes call for searing the meat first so when this recipe suggests just stirring it in I was skeptical but it made for some delicious lamb and even a nice lamb flavor to the broth (which was then usurped by the couscous). Also the flavor was a little bland and if I make this again I will double the spices and use chili powder instead of cayenne - that made it have this weird southwestern flavor that seemed out of place. The beaten eggs added at the end got lost and I didn't notice their impact at all. Next time if there is one I will definitely skip the whole pasta and egg part. Read More
(6)