Harira (Moroccan Tomato, Lentil & Beef Soup)

Harira is a tomato-based soup that is a staple on Moroccan tables during Ramadan. It's frequently offered as part of iftar, or the evening meal that breaks the fast, alongside dates, milk, hard-boiled eggs, semolina pancakes, and chebakia (sesame biscuits).   

This version has chickpeas, lentils, meat, and noodles in a fragrant tomato broth, although there are limitless variants on the soup.  

INGREDIENTS

– 2 tablespoons extra-virgin olive oil – 1 pound beef stew meat, cut into bite-size piece – 1 medium onion, diced – 2 stalks celery, chopped – 3/4 cup minced fresh cilantro, divided, plus more for garnish – 3/4 cup minced fresh parsley, divided – 8 cups water – 1 28-ounce can crushed tomatoe

– 1 cup dry brown or green lentils, rinsed – 1 cup no-salt-added canned chickpeas, rinsed – 1 tablespoon ground pepper – 2 teaspoons ground ginger – 1 1/2 teaspoons salt – 1/2 teaspoon ground turmeric – 1/2 teaspoon ground cinnamon – 1 cup fideo noodles or broken vermicelli

In a big saucepan, heat the oil on medium heat. Add meat, onion, celery, and ¼ cup cilantro and parsley. Cook for approximately 10 minutes, stirring periodically, until the meat is browned and the onions and celery have softened. 

DIRECTIONS

STEP 1

In a saucepan, combine water, tomatoes and their juice, lentils, chickpeas, pepper, ginger, salt, turmeric, and cinnamon. Bring to a vigorous boil, then lower to a simmer. Cook, covered, for approximately 45 minutes, stirring once or twice, until the meat and lentils are cooked. 

STEP 2

Stir the broth thoroughly before adding the noodles. Cook, tossing occasionally, until the noodles are soft, about 5 to 7 minutes. Stir in the remaining ½ cup cilantro and parsley. Garnish with more cilantro if desired.  

STEP 3

KOREAN CREAM CHEESE GARLIC BREAD

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