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Harira ( Moroccan Ramadan Soup )

Recipe submitted by Lisa259

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This recipe is also made with small pieces of lamb or beef added to the beginning, my husband prefers it without the meat. We changed it to suit how we like to eat it. Every Moroccan household has their own version of this recipe and it's traditionally served nightly in the month of Ramadan. It's ingredients are basic but that doesn't take away from the beautiful flavour.

Ingredients

1½ Cups Dried Chickpeas, soaked overnight
2 Large Onions, Diced
½ Bunch fresh Flat leaf parsley, roughly chopped
1 Bunch Fresh Coriander, roughly chopped
3 Sticks of Celery, thinly sliced and a good handful of it's leaves roughly chopped
1 400g Can Diced tomatoes in thick juice
5 Tbs Tomato Paste
3 Tbs Olive oil
1 Tbs Ground Ginger
1 tsp salt
1 tsp black pepper
½ tsp ground chilli
big pinch of saffron threads
1 Cup Angel hair Pasta
1/4 Cup Plain Flour
1 Egg, lightly beaten ( at the end )

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Method

You need a large soup/stock pan for this recipe
Place everything exept the pasta, flour and egg into the pan.
Almost fill the pan with water and cook on a rapid boil for 1.5 hours. Don't let the water drop too far by topping occasionally with water. But you want it to cook down some also so don't let it get too thin.
Mix the flour into a cup of water making sure there are no lumps and add to the pan with the angel hair pasta and cook a further 15 minutes.
When almost ready to serve drizzle through the lightly beaten egg while stirring the soup to distribute it as threads throughout the pan.
Serve with freshly baked crusty bread.

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Notes & Tips

The resulting soup should not be overly thick but it should not be thin either.

Recipe Rating

Preparation Time: 10M

Cooking Time: 2H

What do you think?

Huda Abu Hamdia March 2010

i hear allot about Harira, but never tried it really ..but i think i would like it .. i LOVE soups :-D

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