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Preparation info
  • Serves

    Four

    • Difficulty

      Easy

Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

Harira is a Moroccan meat and vegetable soup which is traditionally eaten during the month of Ramadan, when the Muslim population fasts between sunrise and sunset. Living together in the same communities, the Jews of Morocco also grew to love this hearty, herby-spicy lentil and lamb soup.

Ingredients

  • 450 g/1 lb well-flavoured tomatoes
  • 225 g/8

Method

  1. Plunge the tomatoes into boiling water for 30 seconds, then refresh in cold water. Peel off the skins. Cut into quarters and remove the seeds. Chop the flesh roughly.

  2. Put the pieces of lamb, ground turmeric, cinnamon, oil, fresh coria