AuthorbaidooneHarira (Arabic: الحريرة al-ḥarīra) is a traditional Moroccan soup and originally from Morocco. It is popular as a starter but is also eaten on its own as a light snack. There are many variations and it is mostly served during Ramadan, although it can be made throughout the year.
Place a deep fryer over medium heat and add olive oil, grated onion, celery and stir for 3 minutes.
Add lentils and 4 cups of broth or water and raise heat and cover the pot for 30 minutes.
In the food processor add tomatoes, 3 cups broth or water and beat well then add to the lentils.
Reduce the heat to medium and cook for 10 minutes.
Add the chickpeas and parsley to the mixture and cook for another 15 minutes.
Dissolve 3 tablespoons of flour thoroughly in a glass of water. The flour mixture is then gradually added to the soup with constant stirring, until the soup reaches to a thick texture (the amount of flour mixture which should be added depends on the texture you prefer). Leave the soup on low heat for 3 minutes.
Finely chop the coriander with caraway seeds and garlic, and add to the hot soup just before serving.
Serve hot.
Ingredients
Directions
Place a deep fryer over medium heat and add olive oil, grated onion, celery and stir for 3 minutes.
Add lentils and 4 cups of broth or water and raise heat and cover the pot for 30 minutes.
In the food processor add tomatoes, 3 cups broth or water and beat well then add to the lentils.
Reduce the heat to medium and cook for 10 minutes.
Add the chickpeas and parsley to the mixture and cook for another 15 minutes.
Dissolve 3 tablespoons of flour thoroughly in a glass of water. The flour mixture is then gradually added to the soup with constant stirring, until the soup reaches to a thick texture (the amount of flour mixture which should be added depends on the texture you prefer). Leave the soup on low heat for 3 minutes.
Finely chop the coriander with caraway seeds and garlic, and add to the hot soup just before serving.
Serve hot.