time4cooking.com
Harira Algerian Soup
Harira traditional Algerian soup, is also popular in Morocco, that is especially cherished during the holy month of Ramadan. It is a hearty, nourishing dish that blends a variety of ingredients to create a comforting and flavourful meal. Harira is typically served to break the fast in the evening and is enjoyed with dates, bread, and a squeeze of lemon for added zest.
The base of Harira
The base of Harira is a rich, tomato-based broth seasoned with a combination of spices such as cumin, turmeric, cinnamon, ginger, and pepper. These spices lend warmth and depth to the soup, making it both fragrant and flavourful. Chickpeas and lentils are key ingredients, providing protein and a creamy texture that thickens the soup. Some variations of Harira also include meat, usually lamb, which adds another layer of heartiness.
A Soup Thick and Smooth
The soup also features a mix of fresh herbs like cilantro and parsley, which brighten the dish with their vibrant flavours. In addition, vermicelli or broken spaghetti is often added towards the end of cooking to make the soup even more filling. The texture of Harira is important, as it strikes a balance between being thick and smooth but not too heavy.
One of the unique aspects of Harira is its use of a flour and water mixture, known as tedouira, which is gradually stirred into the soup to thicken it without creating lumps. This step is essential for achieving the velvety consistency that makes Harira so beloved.
A Soup Associated with Ramadan
While Harira is commonly associated with Ramadan, it can be enjoyed year-round, particularly in colder months when its hearty warmth is most comforting. The dish is often served with traditional Algerian flatbread or khobz, which is perfect for dipping into the soup. Harira, with its layers of flavours and nourishing ingredients, is more than just a soup—it’s a symbol of togetherness, celebration, and comfort in Algerian cuisine.
Harira Algerian Soup Recipe
Ingredients:
200g lamb
1 onion, finely chopped
2 tomatoes, grated or blended
2 tbsp tomato paste
½ cup dried chickpeas (soaked overnight or canned)
½ cup lentils, rinsed
¼ cup vermicelli or broken spaghetti
1 tsp ground cumin
½ tsp ground turmeric
½ tsp ground cinnamon
½ tsp ground ginger
Salt and pepper to taste
3 tbsp olive oil
2 tbsp fresh cilantro, chopped
2 tbsp fresh parsley, chopped
1-2 litters water or broth
Juice of 1 lemon
For Thickening (Tedouira):
2 tbsp flour
¼ cup water
Instructions:
Prepare the Base: Heat olive oil in a large pot over medium heat. Add the finely chopped onion and sauté until soft and golden.
If using meat, add the cubed lamb. Brown it on all sides for about 5 minutes.
Add Tomatoes and Spices: Stir in the grated tomatoes and tomato paste. Add cumin, turmeric, cinnamon, ginger, salt, and pepper. Cook for about 10 minutes until the tomatoes soften and the spices are fragrant.
Cook the Legumes: Add the chickpeas and lentils to the pot. Pour in the water or broth, enough to cover the ingredients by a few inches.
Bring to a boil, then reduce the heat to low. Cover and let it simmer for about 45 minutes, or until the chickpeas and lentils are tender.
Add Vermicelli and Herbs: Stir in the chopped cilantro, parsley, and vermicelli. Let the soup cook for another 10-15 minutes, until the vermicelli is tender.
Thicken the Soup (Tedouira): In a small bowl, mix the flour with ¼ cup water to make a smooth paste. Gradually stir this mixture into the soup while continuously stirring to prevent lumps.
Let the soup simmer for another 5-10 minutes, allowing it to thicken.
Finish and Serve: Adjust seasoning with salt and pepper if needed. Serve the soup hot with a squeeze of lemon juice for extra brightness. Pair it with crusty bread or traditional Algerian khobz for a complete meal.
Enjoy your delicious, hearty Harira soup!
