How to make it
6 steps. Take it one step at a time.
In a large pot, sauté the meat
In a large pot, sauté the meat (if using) with the chopped onion and celery over medium heat for about 5 minutes until onions are soft.
5 minAdd the lentils, tomato puree, ground ginger, turmeric, cinnamon
Add the lentils, tomato puree, ground ginger, turmeric, cinnamon, half of the cilantro, and half of the parsley. Pour in the water or stock.
45 minBring to a boil, then reduce heat and simmer
Bring to a boil, then reduce heat and simmer for 40-45 minutes until the lentils and meat are tender.
45 minAdd the cooked chickpeas and vermicelli
Add the cooked chickpeas and vermicelli to the pot. Cook for another 5-10 minutes until the pasta is tender.
10 minWhisk the flour with 1/2 cup of water
Whisk the flour with 1/2 cup of water until smooth. Slowly pour this mixture into the simmering soup while stirring constantly. This will thicken the soup into a velvety texture. Simmer for a final 5 minutes.
5 minStir in the remaining cilantro and parsley
Stir in the remaining cilantro and parsley. Adjust salt to taste. Serve hot with lemon wedges for squeezing over the top.
A little kitchen wisdom
Harira is often served with dates and 'Chebakia' (honey cookies) to break the fast. The consistency should be velvety—thick enough to coat a spoon but still pourable.
