Harira Recipe - How to Make Harira

Delicious recipe for Moroccan harira - Learn how to make best harira, the National Soup of Morocco. Served each night at sundown to break the Ramadan Fast. This Moroccan soup recipe consists of whole dried fava beans, garbanzo beans, onions, lamb, Ground turmeric, ginger, nutmeg, caraway seeds, Tomato paste, lemon, flower, parsley, coriander, lentils, pepper, vermicelli, and lemon.

Servings: 32 Servings

Ingredients
1 cup whole dried fava beans
1 cup dried garbanzo beans
2 quarts Water
2 tablespoons Vegetable Oil
3 cups onions minced
0.5 pound lamb cut in small pieces
2 teaspoons Ground turmeric
2 teaspoons Ground ginger
2 can find)
0.5 teaspoon nutmeg; - finely ground
0.5 teaspoon caraway seeds; - finely ground
0.75 cup Tomato paste
1 large Lemon
0.5 cup Flour
0.5 cup flat leaf parsley chopped
0.25 cup coriander leaves chopped
1 cup lentils soaked for 1 hour 1 in cold water and drained
1 teaspoon fresh ground pepper
2 teaspoons Kosher salt
2 cups vermicelli; broken into 1/4-inch pieces
4 medium Lemon wedges

Preparation

1. Rinse and pick over fava beans if you can't get these then use dried broad/lima/butter beans and chickpeas. Soak overnight in water to cover. Quick soak method; place beans in large soup pot and add 2 litres hot water. Bring water to a rolling boil for 5 minutes. Turn off heat and soak beans for 1 1/2 to 2 hours. Squeeze each fava bean and chickpea between your thumb and first two fingers to remove skins. Set aside.
2. In large soup pot over medium heat, cook the onions and meat (chicken can be used as well as beef or no meat at all though NEVER pork) stirring occasionally, until onions are soft and transluscent.
3. Add turmeric, ginger, paprika and 2 litres water. Cover and bring to rolling boil. Reduce heat to medium-low, add fava beans, chickpeas and cook, covered, until beans are tender. 1 to 1 1/2 hours epending on your beans. Finely chop together parsley and cilantro. Add this mixture along with the tomato paste, the lentils, pepper, juice of the lemon and drop in 1/2 of the squeezed lemon and salt to taste. Cover and cook until lentils are tender 20 to 25 minutes.
4. Bring back to the boil and make a fairly thick slurry (flour and water) with the 1/2 cup of flour. Add this to the boiling soup stirring very briskly to avoid lumps. Boil one minute stirring constantly. Add nutmeg and caraway. Bring the soup to medium heat, you just want a nice slow bubbling.
5. Add pasta (orzo or small soup pasta can be used as well though I always prefer vermecelli) and cook until soft. Taste and add salt to taste and adjust pepper. When soup is heated through, ladle harira into individual soup bowls. Serve immediately with lemon wedges, Moroccan flat bread or crusty french baquette. This soup should be velvety, not overly thick.

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