Traditional Moroccan Harira Soup

Harira is Morocco's legendary comforting soup, traditionally served to break the Ramadan fast or warm up during chilly evenings with dates and chewy bread.

Ingredients

• 300g lamb shoulder, cut into small bite-sized cubes
• 1 medium onion, finely chopped
• 100g green or brown lentils, rinsed and picked over
• 150g canned chickpeas, rinsed and drained
• 400g crushed canned tomatoes
• 2 tablespoons tomato paste
• 1 bunch fresh cilantro, finely chopped
• 1 bunch fresh flat-leaf parsley, finely chopped
• 1 bunch fresh celery leaves, finely chopped
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• 0.5 teaspoon ground black pepper
• 1 teaspoon salt
• 1 cinnamon stick
• 1.5 litres water
• 50g fine vermicelli pasta
• 4 tablespoons all-purpose flour mixed with 150ml cold water to form a smooth slurry

Instructions

1. Sauté the meat and aromatics: Heat a drizzle of olive oil in a large heavy-bottomed pot over medium heat, add the lamb cubes and chopped onion, and sauté until the meat is lightly browned.
2. Add the herbs and spices: Stir in half of the chopped cilantro, parsley, and celery, along with the ginger, turmeric, black pepper, salt, and cinnamon stick.
3. Simmer the legumes: Pour in the crushed tomatoes, tomato paste, and 1.5 litres of water, then add the rinsed lentils and drained chickpeas, bringing the mixture to a boil.
4. Braise the soup: Reduce the heat to medium-low, cover the pot, and let it simmer gently for 40 minutes until the lamb and lentils are completely tender.
5. Thicken the broth: Stir the flour and cold water slurry thoroughly into the simmering soup in a slow stream to prevent lumps, allowing the broth to thicken for 5 minutes.
6. Add the pasta: Toss in the fine vermicelli pasta and the remaining fresh herbs, stirring frequently for 5 to 7 minutes until the noodles are cooked through.
7. Serve piping hot: Remove the cinnamon stick, ladle the rich, aromatic soup into deep bowls, and serve immediately with lemon wedges and dates.