Classic Moroccan Harira – Tomato, Lentil and Chickpea Soup

Harira is an authentic Moroccan soup made of tomato, lentils, and chickpeas, but also includes meat, making it a filling and satisfying dish. There are many variations, and recipes are often passed down from generation to generation. Some versions, such as this one, feature broken pieces of vermicelli and smen–a preserved butter with a Parmesan-like taste.

Harira recipes yield a delicious, hearty soup which can be served as a filling lunch or light supper. Although served year-round, it is particularly popular during Ramadan, when it is served to break the fast.

The recipe follows the pressure cooker method which speeds up the cooking. To adapt cooking times for traditionally simmering in a stockpot, follow the directions for the traditional stockpot method.

Before proceeding with the recipe, read the steps “Ahead of Time” for a simpler cooking process.

Ingredients:

• 1/2 pound uncooked meat (lamb, beef or chicken), chopped into 1/2-inch pieces
• Several soup bones (optional)
• 3 tablespoons vegetable oil
• 1 bunch cilantro (coriander), finely chopped to yield about 1/4 cup
• 1 bunch fresh parsley, finely chopped to yield about 1/4 cup
• 1 or 2 celery stalks with leaves, finely chopped
• 1 large onion, grated
• 1 handful of dried chickpeas, soaked and then peeled
• 1 tablespoon smen (optional)
• 1 teaspoon ground cinnamon
• 1 tablespoon ground ginger

(source: https://www.thespruce.com/classic-moroccan-harira-soup-2394920 )