Moroccan Harira Soup
18 ingredients · from Middle Eats
Ingredients
- 75 grams (2 3/4 ounces) Dried chickpeas
- 75 grams (2 3/4 ounces) Green lentils
- 1/3 cup mixed Celery leaves and stalks
- Medium Brown onion
- 1/4 cup finely chopped Parsley
- 1/4 cup minced Coriander
- 250 grams (9 ounces) Meat (Lamb, Beef, or Chicken)
- 1 tablespoon Butter
- 200 grams (7 ounces) Finely diced tomatoes (canned)
- 2 small pieces of bark or 1/2 teaspoon ground Cinnamon bark or ground cinnamon
- 3/4 teaspoon Ginger powder
- 1/2 teaspoon Black pepper
- 2 teaspoons Salt
- 1 1/2 liters (or quarts) Water
- 70 grams (2 1/2 ounces) Tomato paste
- 3 tablespoons All-purpose flour
- 1/4 cup Water (for slurry)
- 75 grams (2 3/4 ounces) Vermicelli
Method
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Watch the original: “Moroccan Harira Soup” by Middle Eats. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.