I just came back from Marrakesh and had to recreate the Harira I had in the Djemma El Fna market. I read about 20 recipes and used what I thought was the best of all of them, then used my tastebud memories for the rest. This is an extremely flexible recipe, and should be adjusted to suit your tastes. Don't be daunted, it is exceptionally easy! Harira is the soup that is traditionally used to break the fast each day during Ramadan. Note: the spice mix "ras el hanout" is a special blend of 15 - 35 spices created by each spice merchant to his own tastes. It is available to buy through various websites, or you might search the various ingredients and try making your own (I brought some home).

Ingredients

4 serv.

onion↗1
chopped
celery stalks↗5
sliced
garlic cloves↗3 -4
minced
olive oil↗2 -4 tablespoons
ras el hanout spice mix1 teaspoon
cumin↗1 teaspoon
turmeric↗2 teaspoons
sweet paprika↗1 teaspoon
saffron↗1 pinch
cinnamon↗1 pinch
ginger powder↗1 pinch
salt↗1 -2 tablespoon
to taste
crushed tomatoes↗1
(15 ounce) can
lentils↗1 cup
water or broth↗8 -10 cups
(15 ounce) can chickpeas↗1
cup vermicelli or 2/3 cup angel hair pasta, broken into small pieces↗2⁄3
cup fresh parsley, minced↗1⁄2
cup fresh cilantro, minced↗1⁄2
fresh lemon juice, from one lemon↗

Step-by-step instructions

1
Saute onions, celery, and garlic in olive oil on medium heat until soft.
2
Add all spices (except salt) and saute another few minutes.
3
Add lentils and saute another few minutes.
4
Add liquid and tomatoes.
5
When lentils are tender, add salt, can of chickpeas, and minced herbs (you can reserve some of the herbs to top the bowls when serving if you like).
6
Adjust seasonings to taste.
7
Add pasta and cook until done.
8
Add lemon juice and serve.

Source: food.com

Original recipe ↗

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