How To Make Harira Recipes

Steps:

• Heat the olive oil in a large flameproof casserole over a medium heat. Add the meat, onion and spices with 1½ tsp salt. Leave for 5-10 mins to lightly brown the meat, stirring occasionally. Add the rest of the ingredients except the lentils, cornflour, coriander and lemon wedges. Add 1 litre of boiling water, bring to the boil, cover with a lid and reduce the heat to low. Leave to simmer for 1 hr.
• Add the lentils to the casserole, cover with a lid and cook for a further 20 mins. When the chickpeas, meat and lentils are cooked, mix the cornflour in a small bowl with 3 tbsp water, and stir until smooth. Stir the cornflour mixture into the casserole. Simmer for 5 mins until the harira thickens and takes on a velvety texture.
• Scatter over the coriander, then serve hot with lemon wedges on the side for squeezing over.

Steps:

• In a large pot, warm olive oil. Add both types of onion and garlic, and cook until softened, about 5 minutes. Add lamb, turmeric, black pepper, cinnamon, ginger, cayenne, celery and cilantro, and cook, stirring frequently, for 5 minutes. Season with salt. Add canned tomatoes, reserving juice, and tomato and simmer for 15 minutes.
• Add reserved tomato juice, 12 cups water and lentils. Bring mixture to a boil, then reduce heat. Simmer, covered, for 2 hours.
• Increase heat to medium-high. Add beans and pasta. Cook until pasta is al dente, about 10 minutes. Reduce heat to a simmer. Taste for seasoning. Stir in eggs, then lemon juice. Ladle into bowls and serve.

Steps:

• Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, butter, celery, onion, and cilantro into a large soup pot over a low heat. Stir frequently for 5 minutes. Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes.
• Pour tomato juice, 7 cups water, and the lentils into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours.
• About 10 minutes before serving turn the heat to medium-high, place chickpeas and noodles into the soup, let cook about 10 minutes (until noodles are al dente). Stir in lemon and eggs, let eggs cook 1 minute.