Harira Lentil

Harira lentil – recipe with photo, Moroccan cuisine
Rating: 4.6 Votes: 27
Cooking Time:
1 hour 30 min.
Recipe Yield:
3 l
Medium recipe

Lentil harira – a Moroccan recipe, harira is a thick lamb or veal soup. For saturation, the broth is prepared with the addition of bones or ribs. Harira means silk in Arabic, and this soup is very popular during Ramadan.

Recipe Ingredients

Lamb 250 g
Lamb Ribs 500 g
Red Lentils 250 g
Saffron 0.5 tsp
Ground Cinnamon 1 pinch
Onion 500 g
Lemon 3 pcs
Tomato Paste 400 g
Butter 1 tbsp
Wheat Flour 200 g
Cilantro 4-5 twigs
Parsley 4-5 twigs

Cooking Recipe

For the lentil harira recipe, chop the meat, add water, add the bones, pepper, salt, saffron, cinnamon and onion heads (whole). When the water boils, remove the foam, reduce the heat and cook under the lid. When the onion is cooked, it must be removed and set aside, and the meat should be stewed for another hour.

Rinse the lentils, pour 1.5 liters of cold water and cook for 1.5 hours with the addition of salt. After the lentils are cooked, pour over the juice of one lemon and combine (along with the broth) with meat and onions.

Boil 2.5 liters of water in a separate saucepan, pour in tomato paste diluted in warm water, add butter, mix and boil for 15 minutes over low heat.

Strain the broth from the meat and lentils and pour into a saucepan with tomatoes, mix. In a separate bowl, dilute the flour with 2 cups of cold water and also pour into the pan with the tomato, stirring vigorously.

Place the cooked meat, boiled lentils and boiled onions in tomato liquid and bring to a boil over low heat. Then add the juice of the remaining lemons, chopped greens and salt. Harira is served very hot.