Harira Soup


This is a delicious soup that is food-based and brimming with flavor, particularly during the winter. It’s called Harira soup and is very popular across all Arabic countries that border the Mediterranean. It is as diverse in different versions as various nations and regions. Traditionally this soup, which is rich and hearty, is prepared to end the fast after Ramadan. Although many recipes require chickpeas to be utilized, I prefer using lentils since they’re quicker. Chickpeas need to soak for a while, and I find it a bit of an inconvenience. Employ chickpeas if you like the flavor.
Before I list the ingredients, let me highlight some elements that make up essential. These are tomatoes, onions, lentils, lemon juice, and cilantro. This is the base of the soup. It is traditional to make it with lamb, but it is possible to use any other meat or even transform it into a vegan dish. It is possible to spice the soup up or keep it a little accessible. The most appealing thing about this recipe is that it is freeze-able well. You can then reheat it for a delicious meal within 10 minutes.


1 1/2 cups of lentils that have been dried
Half cup Basmati Rice preferring brown
3 cups of tomatoes pureed
1 1/2 to 2 lbs . of chopped tomatoes
4 cups of chopped onion (A bit more isn’t bad)
1 lb lean beef mince (Remember that chicken, lamb, or any other meat is acceptable)
1 cup of finely chopped celery
2 cups of cilantro chopped
4 tablespoons of butter (What could be the problem is a dollop of butter?)
4 tablespoons of olive oil
Four cloves of garlic (I prefer a little more, but you should use whatever you can handle)
1 tablespoon finely crushed spice (Five blends of pepper and corn are most effective)
1 Tbs freshly ground ginger
2 Tbs. of freshly ground cumin (Tempering can make it ten times more effective)
1 teaspoon of cinnamon
1/2 tsp ground turmeric
1 to 2 cups lemon juice, and possibly more if required (See the notes below)
Ten cups of water
1 tablespoon of chicken, beef, or vegetable powder or stock paste. Additional to taste as needed. 1 or 2
Hot chilies are optional.
While I’ve not listed the ingredients in the recipe above, I often include them in the soup. The green or red peppers, smaller zucchini eggplant, Okra, and a small potato cut into pieces, tomatillos, and dried barley. Make up your recipe once you’ve got the hang of the soup. In addition, I love Okra and cook as often as I can. If you’d like to learn more about this delicious vegetable, contact me via email, and I’ll give you some helpful suggestions.


In a skillet, heat butter and oil before adding onions. Cook at a medium temperature until the onions are golden around the edges. Then add the celery and sauté for another 3-4 minutes. Add ground beef and cook for between 4 and 5 minutes. Then add ingredients, except for half the cilantro, and mix well before bringing to the point of boiling. Reduce the heat to low, put the lid on the pot and cook till lentils become soft. Based on the kind of lentils used, it could take anywhere between 60 and 90 minutes. Mix frequently to ensure that nothing sticks to the bottom.
Around halfway through the cooking process, take some tasting. Make adjustments for saltiness by adding a bit more liquid or fish sauce. It should be a significant quantity of lemons. It is possible to add one or two squeezes. The intense flavor of cilantro is sure to be a part of your
mouth. Add a bit of chili if you’d like a little more spice.
Once the dish is ready to serve, Add the remainder of the cilantro. Enjoy with a freshly baked baguette or an artesian loaf. If you’re doing this dish at the dinner table, cut thinly, place the pieces over the bowl’s top, and then sprinkle the cilantro.
Finally, fish sauce is a crucial ingredient in our kitchens, and we’d be unable to cook without it. Many people associate it with Asian cooking and also something exotic, but in reality, it is a common ingredient in gourmet cooking. It has a distinct smell inside the bottle; some can provide vivid descriptions of its unique smell. Choose a premium brand, typically in the six to eight dollars range, particularly those Vietnamese brands, since they’re aged well and smooth. Adding it to any savory dish gives an intense protein flavor (Umami) while the fishy taste disappears completely.
It’s the best boost for any soup, stew, or curry. It can also be added to gravies. Once you are familiar with the product, you’ll always be able to access it. The primary component used in Lee and Perins Worcester Sauce is anchovies.

Enjoy and let me know how you enjoyed it!


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