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Name: Harira
Total time: 1 h 40 min
Yield: Serves 6
Cuisine: Morocco
Ingredients: 400 g lamb shoulder; 2 yellow onion; 2 celery stalks; 400 g ripe tomatoes; 2 tbsp tomato paste; 150 g dried green lentils; 200 g cooked chickpeas; 30 g fresh cilantro; 30 g fresh flat-leaf parsley; 1 tsp ground ginger; 1 tsp ground turmeric; 0.5 tsp ground cinnamon; 40 g all-purpose flour; 1 lemon

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Morocco1 h 40 minServes 6già cucinato

Harira

حريرة · Harira

Ingredienti14

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

carneverduraspezie e salsecerealifrutta

Preparazione

Dice the lamb, onions, and celery. Grate or finely chop the tomatoes. Finely chop the cilantro and parsley.
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.
Add the tomatoes, tomato paste, lentils, and about 1.5 liters of water. Simmer gently for 45 minutes, skimming if needed.
Stir in the chickpeas and most of the chopped herbs. Simmer another 20 minutes until the lentils are soft.
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.
Season with salt, stir in the remaining herbs, and finish with lemon juice to taste. Serve hot.