Harira Soup

Method

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1. Soften the onions and celery in the olive oil over medium-low heat for 12 minutes.

   Mark done Start 12 min timer

2. Add the garlic and all the ground spices and saffron and cook 90 seconds until fragrant.

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3. Stir in the tomato purée and cook 3 minutes, then add the chopped tomatoes and cook 8 minutes until darkened.

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4. Add the lentils, chickpeas, stock and salt. Simmer, partly covered, for 35 to 40 minutes until the lentils are completely tender.

   Mark done Start 35 min timer

5. If using vermicelli, add it now and cook 6 minutes more.

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6. Whisk the flour into the cold water until absolutely smooth with no lumps.

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7. Bring the soup to a gentle simmer and pour the tadouira in a very thin stream while stirring constantly in one direction.

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8. Simmer for 8 to 10 minutes, stirring often, until the soup thickens to a velvety consistency and the raw flour taste has gone.

   Mark done Start 8 min timer

9. Stir in most of the herbs, taste for salt and pepper, and serve with lemon wedges and dates on the side, as is traditional.

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Chef’s Tips

• Whisk the tadouira until completely smooth before it goes anywhere near the pot.
• Harira thickens considerably as it cools — make it slightly looser than you want to serve it.
• The dates and lemon are part of the meal, not decoration. Eat a date between spoonfuls.

Pairing Suggestions

• Mint tea, or simply water
• Serve with chebakia or dates and bread
• Follow with a tagine

Storage & Reheating

Refrigerate 4 days, freeze 3 months. Loosen with stock on reheating and add fresh herbs and lemon.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.