Harira Soup

 Harira Soup

Moroccan Harira is a traditional soup that is commonly enjoyed in Morocco, particularly during the holy month of Ramadan. It is known as a nourishing and hearty soup, often served to break the fast at sunset during Ramadan, but it's enjoyed throughout the year as well.

Harira is a flavorful and satisfying soup, and its ingredients can vary from one region of Morocco to another. The main components of Moroccan Harira typically include:

1. Tomatoes: Harira is tomato-based and typically features a blend of tomatoes, often fresh and sometimes with the addition of tomato paste.
2. Legumes: Common legumes used in Harira include lentils and chickpeas. These provide protein and substance to the soup.
3. Meat: While not always included, some variations of Harira include meat, such as lamb or beef, adding rich flavors to the soup.
4. Herbs and Spices: Harira is heavily seasoned with an array of spices, which can include ginger, cumin, paprika, cinnamon, and coriander, among others. Fresh herbs like cilantro and parsley are also added fer flavor.
5. Onions and Garlic: These aromatics are sautéed to build the base of the soup.
6. Lemon Juice: Freshly squeezed lemon juice is often used to brighten the flavor of the soup.
7. Egg and Flour Mixture: A traditional thickener for Harira is a mixture of flour and beaten eggs, which is added to give the soup its characteristic consistency.
8. Vermicelli or Broken Pieces of Thin Pasta: These are added to provide texture to the soup.

The exact preparation of Harira can vary widely from one family to another, and it's a dish that carries a lot of personal and regional variations. It's traditionally served with dates and * chebakia (a sweet pastry) to break the fast during Ramadan.

Harira is loved not only for its rich and complex flavors but also for its cultural and communal significance in Moroccan cuisine. It's a beloved comfort food that provides warmth, sustenance, and a burst of flavor to those who enjoy it.

Servings: 7 persons

Cooking time: 45 minutes to 1 hour

Ingredients:

• 1 large onion
• 1 bunch cilantro - cut the stems off and save them
• 1 bunch parsley - cut the stems off and save them
• 2 tablespoons olive oil
• 28 ounces canned tomatoes - in tomato puree, and include the juices
• 3 cloves garlic - minced or smashed
• 8 cups water - or more if needed
• 2 teaspoons chicken soup base
• 1 1/2 tablespoons ground ginger
• 1 tablespoon ground coriander
• 1 tablespoon turmeric
• 1 tablespoon harissa - or other hot chile paste, like sriracha
• 2 teaspoons salt - or more to taste
• 1 teaspoon freshly ground black pepper
• 1 1/2 cups cooked garbanzo beans drained, rinsed (if using canned)
• 3/4 pound boneless skinless chicken thighs, chopped
• 1/3 cup lentils - (use more if you want a more hearty soup)
• a garnish parsley and cilantro leaves for garnish

Preparation:

1. Chop up the onion and celery into chunks. Cut off the little brown ends of the cilantro and parsley, then cut the stems off and mince them up finely with a knife. In a food processor add the vegetables, plus the parsley and cilantro stems. Pulse until the veggies are chopped up, but not fine.
2. Heat the oil in a large pan. Add the vegetables and sauté until the onions have begun to turn translucent, about 3-4 minutes. Add the tomatoes and their juices, the chicken soup base, garlic and the water. Bring to a simmer. While it's warming up, add all the seasonings including all the parsley and cilantro leaves, saving some cilantro leaves for the garnish.
3. Add the boneless, skinless chicken thighs and once the mixture is simmering, cover and keep over low heat for about 25 minutes, or until the thighs are tender. Using a slotted spoon, remove the chicken thighs to a large bowl and allow to cool about 20-30 minutes.
4. While the chicken is cooling, add the lentils to the soup and simmer for about 20 minutes, just until the lentils are soft, but have not begun to fall apart.
5. Shred the chicken meat into small pieces about 1 1/2 inches long and add back into the soup mixture. Add the chick peas and taste for seasoning.
6. Serve in deep bowls and garnish with cilantro, optional.