Harira Soup
Experience the comforting embrace of Harira, a traditional Moroccan soup renowned for its rich, aromatic flavors. This hearty dish features a savory tomato base, tender brown lentils, and chickpeas, all simmered with fragrant spices and thickened to perfection. It's a deeply satisfying and nourishing meal, especially cherished during Ramadan.
O rețetă originală de Forkin
- Durată totală
- 1 oră 40 min.
- Porții
- 6
- Dificultate
- Medie
- Per porție
- 270 kcal
Informații despre alergeni: poate conține țelină și gluten. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.
Pregătirea ingredientelor
Ingrediente
Ingrediente
- 2 lingurăolive oil
- 1 buc.yellow onion, finely chopped
- 2 buc.celery stalk, finely chopped
- 3 cățelgarlic, minced
- 3 lingurătomato paste
- 400 gdiced tomato, canned
- 8 canăwater
- 0,5 canăbrown lentil, rinsed
- 1 conservăchickpea, rinsed and drained
- 1 lingurițăground ginger
- 1 lingurițăground turmeric
- 0,5 lingurițăground cinnamon
- 1 lingurițăsalt
- 0,5 lingurițăblack pepper, freshly ground
soup base
- 0,5 canăfresh cilantro, chopped
- 0,5 canăfresh parsley, chopped
thickening agent
- 0,5 canăflour
- 0,5 canăwater
garnish
- 0,5 buc.lemon, juiced
- 0,25 canăfresh cilantro, chopped
Ustensile
Dutch oven · Chef's knife · Cutting board · Whisk · Small mixing bowl · Measuring cups · Measuring spoons · Ladle
Mod de preparare
Pas cu pas
- 1
Finely chop the yellow onion and celery stalks.
Aproximativ 5 min.
Nota bucătarului: Uniformly chopped vegetables will cook evenly and meld seamlessly into the soup's texture.
- 2
Mince the garlic cloves.
Aproximativ 2 min.
- 3
Roughly chop the fresh cilantro and parsley for the soup base.
Aproximativ 3 min.
Nota bucătarului: Reserve a small amount of fresh cilantro for garnish later.
- 4
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
Aproximativ 1 min.
Nota bucătarului: Using a Dutch oven helps distribute heat evenly, preventing scorching and ensuring a consistent simmer.
- 5
Add the chopped onion and celery to the pot and sauté, stirring occasionally, until they become translucent and softened, about 5-7 minutes.
Aproximativ 7 min.
Nota bucătarului: Don't rush this step; properly softening the aromatics builds a strong flavor foundation for the soup.
- 6
Stir in the minced garlic, chopped cilantro, and chopped parsley to the softened vegetables and cook for another 2 minutes until fragrant.
Aproximativ 2 min.
Nota bucătarului: Cooking the herbs and garlic briefly helps release their essential oils, intensifying their flavor.
- 7
Add the tomato paste and canned diced tomatoes to the pot, stirring well to combine and cook for 2 minutes.
Aproximativ 2 min.
Nota bucătarului: Cooking the tomato paste for a few minutes deepens its flavor and removes any raw, metallic taste.
- 8
Pour in the 8 cups of water, then add the rinsed brown lentils, rinsed and drained chickpeas, ground ginger, ground turmeric, ground cinnamon, salt, and black pepper.
Aproximativ 2 min.
Nota bucătarului: Rinsing lentils and chickpeas removes excess starch and any canning liquid, improving the soup's clarity and flavor.
- 9
Bring the soup to a rolling boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer gently for at least 45 minutes, or until the lentils are tender.
Aproximativ 45 min.
Nota bucătarului: Ensure the heat is low enough to maintain a gentle simmer, preventing the lentils from breaking down too much.
- 10
While the soup simmers, prepare the 'tedwira' by whisking together the 0.5 cup of all-purpose flour and 0.5 cup of water in a small bowl until a smooth, lump-free slurry forms.
Aproximativ 2 min.
Nota bucătarului: A smooth tedwira is crucial for a silky, lump-free soup. Use a fork or small whisk to thoroughly combine.
- 11
Gradually whisk the prepared tedwira into the simmering soup, stirring constantly to prevent any lumps from forming.
Aproximativ 2 min.
Nota bucătarului: Pouring slowly and stirring continuously ensures the flour disperses evenly, thickening the soup without creating clumps.
- 12
Continue to simmer the soup for another 10-15 minutes, stirring occasionally, until it has thickened to your desired consistency.
Aproximativ 15 min.
Nota bucătarului: The soup will continue to thicken slightly as it cools. Adjust simmering time based on your preference for thickness.
- 13
Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Aproximativ 1 min.
Nota bucătarului: Seasoning at the end allows you to account for the flavors that have developed during simmering.
- 14
Serve the hot Harira soup immediately, garnished with a generous squeeze of fresh lemon juice and a sprinkle of fresh chopped cilantro.
Aproximativ 1 min.
Nota bucătarului: The fresh lemon juice brightens the rich flavors of the soup, adding a vital zesty counterpoint.
Per porție
Valori nutriționale
- Calorii
- 269,7kcal
- Proteine
- 11,6g
- Carbohidrați
- 43,1g
- Grăsimi
- 6,8g
- Fibre
- 8,9g
- Zahăr
- 7,7g
Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.
Păstrează gustul bun
Harira is traditionally served with dates and chebakia (sesame cookies) during Ramadan. For a heartier meal, you can add a small amount of finely diced lamb or beef to the soup base along with the vegetables. A crusty bread on the side is perfect for soaking up every last drop.
Store leftover Harira soup in an airtight container in the refrigerator.
Reheat Harira gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. If the soup is too thick, add a splash of water or broth to reach your desired consistency.