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Harira
Moroccan Soup
- Difficulty
Easy
Published 1986
During the thirty days of the fast of Ramadan, every household prepares its own version of this national soup. The smell permeates the streets of Morocco long before sunset, when it is time to break the fast. You may add some meat cut into cubes, and some bones, to this meatless version.
This makes enough for 15 to 20 people.
Ingredients
Method
Wash and soak the chick peas, beans and lentils for a few hours or overnight. Drain. Bring the first two to the boil in fresh cold water in a large pan and simmer until tender. Add the lentils and continue to cook until these are just tender. Add the tomatoes, cutting them up into small pieces, the onions and more water. Season to taste with salt and pepper, add turmeric (some people use saffro