Harira Soup

Name: Harira Soup
Yield: Serves 8–10
Cuisine: Morocco
Ingredients: 1 cup dried peeled fava beans, picked over and washed; 1 cup red lentils, picked over and rinsed; 13 cups water; Salt; 1 teaspoon each ginger, cinnamon, turmeric, and pepper; 2 teaspoons powdered hot red chile; 6 garlic cloves, finely chopped; 4 tablespoons butter; Lemon wedges; 6 ripe tomatoes, coarsely chopped; 1 cup coarsely chopped parsley; 1 cup coarsely chopped cilantro plus slivered cilantro for garnish; ⅓ cup all-purpose flour; ½ teaspoon crumbled saffron; 2 tablespoons olive oil; 1 pound boneless lean shoulder of lamb, in ½-inch cubes; 2 large onions, finely diced

Preparation info

Serves
8–10

Difficulty
Medium

Appears in

A Platter of Figs and Other Recipes

By David Tanis

Published 2008

About

A velvety texture is the aim, and long, gentle simmering is the key. Harira must cook for a minimum of 2 hours. The soup can be made a day ahead; the flavor will only improve.

Ingredients

2 tablespoons olive oil
1 pound boneless lean shoulder of lamb, in ½-

Africa
Morocco
Spicy
Autumn
Soup
Mediterranean

Method

Heat the olive oil in a deep heavy-bottomed soup pot. Brown the lamb lightly, then add the chopped onions, stir, and brown them. Add all the spices and the garlic and let them sizzle for a few minutes. Add the favas, lentils, and 12 cups water and bring to a boil. Reduce the heat to a bare simmer. Add 2 teaspoons salt and simmer, stirring occasionally, for 1 ½ hours.

Put the tomatoes, p