Harira

حريرة · Harira

Ingredients14

• lamb shoulder400 g
• yellow onion2
• celery stalks2
• ripe tomatoes400 g
• tomato paste2 tbsp
• dried green lentils150 g
• cooked chickpeas200 g
• fresh cilantro30 g
• fresh flat-leaf parsley30 g
• ground ginger1 tsp
• ground turmeric1 tsp
• ground cinnamon0.5 tsp
• all-purpose flour40 g
• lemon1

Method

1. Dice the lamb, onions, and celery. Grate or finely chop the tomatoes. Finely chop the cilantro and parsley.
2. In a large pot, cook the lamb with the onions, celery, ginger, turmeric, cinnamon, and a pinch of salt in a little water until the meat starts to brown and the liquid reduces.
3. Add the tomatoes, tomato paste, lentils, and about 1.5 liters of water. Simmer gently for 45 minutes, skimming if needed.
4. Stir in the chickpeas and most of the chopped herbs. Simmer another 20 minutes until the lentils are soft.
5. Whisk the flour with a little cold water until smooth, then stir it into the simmering soup to thicken it. Cook 10 minutes more, stirring so it does not lump.
6. Season with salt, stir in the remaining herbs, and finish with lemon juice to taste. Serve hot.