Tuesday, July 30, 2013

Harira (Ramadan Soup)


Harira (Traditional Ramadan Soup)

  • 1 each large bunch fresh coriander, and, parsley
  • 8 cups chicken or vegetable stock
  • 1 cup green or brown lentils
  • 1 can (19 oz) chickpeas, drained, and, rinsed
  • 2 cans (each 19 oz) tomato, drained, and, chopped
  • 2 onion, chopped
  • 2 teaspoons cinnamon
  • 1 teaspoon each ground cumin, ground ginger, turmeric, and, pepper
  • 1/4 cup lemon juice
  • 2 tablespoons extra virgin olive oil


  • 1 tablespoon cinnamon
  • 1 lemon, thinly, sliced
  • 12 pitted dates, halved


Harira (Traditional Ramadan Soup)

  1. Chop 1/4 cup each of the coriander and parsley; set aside. Tie together remaining coriander and parsley and place in large saucepan. Add stock and bring to boil. Reduce heat to low; cover and simmer for 15 minutes. Discard herb bundle. Add lentils; cover and simmer for 15 minutes.
  2. Add chickpeas, tomatoes, onions, cinnamon, cumin, ginger, turmeric and pepper; cover and simmer for 30 minutes.
  3. In food processor or blender, purée 3 cups of the soup. Return to pot and heat through. Stir in lemon juice, oil and reserved chopped herbs.
  4. GARNISH: Ladle soup into bowls. Sprinkle with cinnamon; top with lemon slices and dates.

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