Ingredients
- Olive oil
- Chopped onion
- Garlic : 5 to 6 pods, grated
- Beef : Cut into small cubes
- Chickpeas : Soaked the day before
- Lenses
- Tomato coulis
- Fresh herbs : Chopped celery, parsley and coriander (celery should dominate)
- Spices : Paprika, ginger, turmeric, pepper, salt
- Green chili : For taste (optional)
- Fresh tomatoes : Hulled (peeled) and mixed
- Water : About 2.5 liters in total
- Flour : 3 tablespoons to thicken
- Tomato concentrate : 1 tablespoon
- Lemon juice
- Vermicelli
Preparation Steps
- Brown : In a pot, heat the olive oil. Add the onion, then the garlic. Add the meat and brown it.
- Add legumes and herbs : Pour in the chickpeas and lentils. Add the tomato coulis, then the chopped herb mixture (celery, parsley, coriander).
- Spice : Add all the spices (paprika, ginger, turmeric, pepper, salt) and the whole green pepper.
- Pour the liquids : Add the mixed fresh tomatoes, then pour 1.5 liters of hot water.
- Simmer : Cover and cook over low heat for about 1 hour until the meat and chickpeas are tender.
- Adjust : Add 1 additional liter of water and simmer for another 30 minutes to 1 hour depending on desired doneness.
- The binder (Tadouira) : In a bowl, mix the flour with a little water. Add salt, tomato paste and lemon juice. Mix well until you obtain a homogeneous texture.
- Thicken the soup : Slowly pour this mixture into the pot while stirring.
- Finishing : Add the vermicelli and cook for about 10 minutes to obtain the perfect consistency.
- Serve : Your Harira is ready! Serve it hot