Name: Harira
Yield: Serves Four
Cuisine: Moroccan
Ingredients: 4 baby (pearl) onions or shallots; 50 g/2 oz/¼ cup split red lentils; 600 ml/1 pint/2½ cups water; 75 g/3 oz/½ cup dried chickpeas, soaked overnight in cold water; fresh coriander (cilantro), lemon slices and ground cinnamon, to garnish; 1 onion, chopped; 450 g/1 lb well-flavoured tomatoes; 30 ml/2 tbsp chopped fresh parsley; 2.5 ml/½ tsp ground turmeric; 2.5 ml/½ tsp ground cinnamon; 30 ml/2 tbsp vegetable oil; 60 ml/4 tbsp chopped fresh coriander (cilantro); salt and ground black pepper; 225 g/8 oz lamb, cut into pieces; 25 g/1 oz/¼ cup fine noodles

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

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