This Moroccan Soup is the Ultimate Comfort Food, Harira
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- čas přidán 29. 12. 2022
- Although Harira is a famous Moroccan soup associated with Ramadan, it's also perfect year-round, especially for cold winters. It's one of the most comforting soups with lots of background flavors and great aroma, this recipe will be your new favorite for the winters.
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Ingredients:
• 250 g lamb, cut into very small cubes (alternatively use beef or skip for vegetarian)
• 1 large onion, finely chopped
• 1 - 2 celery stalks with leaves, medium size, finely chopped
• 100 g dry chickpeas (soaked overnight)
• 100 g green lentils
• ¼ cup finely chopped parsley
• ¼ cup finely chopped coriander
• 3 tbsp olive oil
• 1 tbsp clarified butter
• 400 g tomato puree
• ¼ cup - 50 g vermicelli pasta / shaeiria
• 1 tsp turmeric
• 1 tsp ginger powder
• 2 tsp salt
• ½ tsp ground black pepper
• ¼ tsp cinnamon powder (optional)
• 2 tbsp tomato paste
• hot water
• Lemon wedges to serve
Tedouira/ slurry:
• 200 ml water
• 3 tbsp flour
Instructions:
1. Soak the chickpeas overnight, drain and wash and rinse the lentils, set aside
2. Very finely chop the celery stalks, onion and mince the parsley, coriander and set aside
3. Dice the lamb into small, about 1 cm - 1/2 inch large cubes
4. Heat up 3 tbsp olive oil and 1 tbsp clarified butter in a large pan or Dutch oven, heat up and melt
5. Switch to high heat and add the lamb, stir occassionally until lightly browned on all sides
6. Switch to medium heat, add the diced onions, stir and cook for 5 - 6 mins until translucent
7. Add the chopped celery, stir, cook for 2 mins until fragrant and add the chickpeas
8. Add the tomato puree, stir and de-glaze the pan
9. Add 1 tsp turmeric, 1 tsp ginger, ½ tsp black pepper and ¼ tsp cinnamon (opt.)
10. Stir and cook for 1 - 2 mins until fragrant and add 2 cups - 1/2 liters hot water
11. Bring to a boil, switch to low heat, let it simmer covered for 45 mins
12. Combine 3 tbsp tomato paste with 1 cup of hot water, stir well to combine
13. Add tomato sauce, washed lentils, 2 tsp salt and 2 cups hot water, stir and let it simmer for 30 minutes
14. In a bowl, mix 1 cup - 200 ml water with 3 tbsp all purpose flour, whisk until you get a smooth slurry
15. Add the slurry into the soup while stirring constantly until the slurry is incorporated to the soup
16. Add 50 g vermicelli, the chopped parsley and the coriander, stir in
17. Let the soup simmer while stirring occassionally for another 10 - 15 mins until the soup is thickened and the vermicelli is cooked
18. Serve a bowl, garnish with extra parsley or coriander and generous amount of freshly squeezed lemon juice
*Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase. - Jak na to + styl
That plopping sound of it pouring was very satisfying
Love your videos, truly inspirational. Always wanted to get a hold on making food from the areas you’re covering. Thank you
Wow!
That looks amazing 👌🏻
Thank you for sharing
I made this and was happy with the result. 😋👍🏻 Thanks!!
That looks wonderful! Thank you!
Thank you for sharing! Made my day!
this was absolutely delicious this evening. made double the portions for my whole family. thank you 🙏
Glad you liked it!!
Sir, you're my new favorite recipe-master. Thanks
So nice of you, thank you!
Excellent recipe, I made it without meat but used some vegetable and chicken stock in place of the water to make up for the flavor. Nice big pot ready for Ramadan!
So much dedication patience like a poetry coming alive..
Just in time! I needed a new soup!👍🙏😊❤️
It's really good, hope you'll try it :)
Thank you for suggesting vegan/vegetarian options in your recipes ❤
Amazing ❤
Wow it looks delicious I'll try 😋😋😋
Hope you enjoy it!
Great Cooking Show Friend!!
Thank you ti think about our famous soup
¡Qué pintaza!
Very nice sharing ❤
Hello again, 👋, great 👍 recipe.
Hariri is also very popular here in Algeria. Caraway, karweya/karawia, is used as a spice.
It can be made also with white beans instead or in addition. I don't use the slurry.
Algerians strain the soup, not using the beans, chickpeas, veggies. I mix these in a blender and use them instead of the slurry to give the Hariri its right thickness.
Happy new year. Looking forward to your new recipes.
So basically not harira
@@azurepimpernel4652Italian pizza and Japanese Sushi are also popular in Algerian bot only Moroccan Harira.
A Perfect soup..🌺
Pleasure to cook your recipes as always! Lamb is expensive right now so I made this with spam (!) and some leftover nduja - if I was making vegan I would be tempted to add maybe some miso paste or something similar to fill in for the meat.
Super!👍
Yummy!
❤❤❤ Nice
we want more moroccan food videos
👍
Bu çok faydalı ve doyurucu bir çorba. Ancak yeşil mercimeği önceden 5 - 10 dk haşlamak daha iyi olmaz mı? Çünkü çorbanın suyunu karartır. Önceden azcık kaynatılırsa siyah suyundan arındırıp çorbaya eklemek bence daha iyi olur. Bu çorbayı yapıcam. Ellerinize sağlık
نجرب طريقتك ونردلك نتمنى يدوم التعاون
Thanks again for taking the time and effort to show us 🙏🏻
Just wondering: does it really make a difference to make the tomato sauce separately? Out of laziness ánd to get rid of the 'tinny' taste, I would like to fry the paste in the pot earlier 🤔
Hi, may I answer you from Algeria where the soup is also extremely popular ?
Firat, the Hungry Man, has given the traditional, exact method as it is done in the Maghreb region. Yes, it is cumbersome but worth the effort 👌. Bon appetit, saha!
Thank you, of course, you can add the tomato paste in advance :)
@@mahaalzaim8029 thank you!
Was that tomato paste? Then combined with water until it reached tomato sauce consistency? If so, that's an interesting idea that i want to try now
Yes, it was :)
Very nice I am morrocan I can tell that it’s a good recipe except too much tomato purée and u forgot the cinnamon stick 👏🏼👍🏼
Delicious recipe 🥰 But isn't it better to cook the bones bevore the soup to cook all the goodness out of it (for a few hours)?
funny that vegans should skip the clarified butter but not the Lamb!!! ;)
Lamb was obvious ;)
No harrisa?
No, not in harira
why we need to hear those sounds of stirring food etc.? Place some music underneath it.
Blessings chef in the Name of Lord Jesus who alone is the Only True God
🤣🤣🤣🤣
Going to make this but without flour slurry and vermicelli. I think no need, and without would be more tasty because it has already carbohydrates.
You have a mouth or no? Just wondering.