Red Moroccan Harira
"Its red, its good, and you will want more! This recipe is a time saver. It uses chicken, but if you like you can use beef or lamb. I suggest making it double. Its that good."
photo by AyrinsCooking
- Ready In:
- 1hr 30mins
- Ingredients:
- 24
- Serves:
-
6
ingredients
-
Spices
- 1⁄4 teaspoon thyme
- 2 teaspoons salt
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon basil
- 1⁄4 teaspoon turmeric
- 1⁄4 teaspoon ginger
-
Veggies
- 1 stalk celery
- 1⁄2 red bell pepper
- 1⁄2 onion
- 1 carrot
- 1⁄8 cup fresh parsley
- 1⁄8 cup fresh cilantro
- 1 (15 ounce) can diced tomatoes
-
Other
- 2 tablespoons olive oil (or more)
- 1 teaspoon minced garlic
- 1⁄4 cup uncooked brown lentils
- 1⁄4 lb chicken
- 1 (15 ounce) can tomato sauce
- 1⁄4 cup thin tiny pieces pasta
- 0.5 (15 ounce) can chickpeas (or full)
- 1⁄8 cup flour
- 1⁄4 cup milk
- 1⁄2 fresh lemon
directions
- Mix all spices in a small cup. Set Aside.
- In a food processor, puree all veggies.
- Fry garlic and lentils in oil for 2 minutes in a pan.
- Add Veggie Puree to pan. Sauté on med/high heat for 15 minutes. Stir once in awhile.
- Meanwhile, chop meat into 1/2 inch cubes.
- In Large stew Pot: Combine 2 c water, chopped meat, tomato sauce, pasta pieces and sauté mixture.
- Bring to a light boil. Let it all cook for 30 minutes on low heat. Stir occasionally.
- Add spices, chickpeas and 1 more c water.
- Dissolve flour in 2/3c water. Add to stew. Cook 10 more minutes.
- Add Milk. Cook 5 more minutes.
- Squeeze in fresh lemon and turn off.
- ENJOY!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
We just love this recipe. I don't mess with it much, except that I mix the spices in bulk & just measure out of the container each time (that's how popular this recipe is). It's a great primer for "hiding" veggies! Most people have no clue how many veggies are in it & kids love it! Even my picky chicken nugget & fry guy!
-
I had no idea what to expect when I chose this dish. I made only two minor changes: I added some cumin as another reviewer mentioned, and I used a bit of yogurt instead of the milk. It was pretty soupy, but I do feel this recipe deserves five stars. It didn't take the 1 1/2 hours as listed. More like a total of an hour, though I did use pre-cooked chicken breast. Thanks Dasha. -
This is a wonderful recipe. My husband is Moroccan and loved it! I did double the recipe and I'm glad I did. The only thing I added to the spices was Cumin. I also substituted the water and used chicken broth instead. This recipe will stay in my " to keep" folder and will make it often. Thanks! -
Incredibly delicious! I followed the recipe to a T. The flavors slowly develop as you are eating it. First spoonful is "goood", second..hmmm....really good, third WOW; by the end of the first bowl you are screaming. Thank you Dasha for such a great recipe. Adopted for PAC Fall 07 -
I have eaten Moroccan Harira on many occasions, and it seems it is totally different from person to person. I followed this recipe exactly, as it was my first experiance making it myself. I did use cubed beef rather than chicken. Everybody LOVED it. My husband said it was the best harira he ever had, and enjoyed that it was a thick and not runny. This soup has a great texture and great blend of spices. I didnt even have problems getting rid of the leftovers, even my picky teenagers were happy to see it again! Thanks for a great recipe!
see 1 more reviews
Tweaks
-
I had no idea what to expect when I chose this dish. I made only two minor changes: I added some cumin as another reviewer mentioned, and I used a bit of yogurt instead of the milk. It was pretty soupy, but I do feel this recipe deserves five stars. It didn't take the 1 1/2 hours as listed. More like a total of an hour, though I did use pre-cooked chicken breast. Thanks Dasha.
RECIPE SUBMITTED BY
Born in Russia, raised in America, married to an Arab Moroccan. My foods and recipes reflect all three cultures.
